Spiced Chocolate Chunk Cookies
Lightly spiced with ginger, cinnamon, vanilla and nutmeg, these cookies are perfect for this time of year. Feel free to adapt the spicing to suit your personal preferences – I don’t like the flavours to be overwhelming, but enough to add a richness. It’s for this reason that I use half wholemeal flour as well, but you can use all strong white flour if you prefer. Blending in the wholemeal not only adds to the flavour, but also creates a softer texture than using the strong white flour on its own. Raisins would also make a great addition, which you can switch in for the dark chocolate if you prefer.
As we approach the shortest day of the year and the daylight gets ever more scarce, I like to keep a jar of these cookies on hand for visitors to the mill, to serve with a cup of tea as the light fades. You can also make the dough in advance and leave it to chill in the fridge, then pop them in the oven just before your guests arrive, to make the kitchen smell fantastic.
Makes 12 large or 20 smaller cookies