The other day, I
blogged about a boxed chocolate chip cookie that I spiced up with some cinnamon and Marx Foods Organic Aji Amarillo Peruvian Chile powder . I was thinking that it would be fun to develop my own perfect chewy chocolate chip cookie from scratch. Not only did I finally make the perfect cookie, but I spiced it up again! I am really excited about the final product. Hopefully you are, too!
These cookies are thin, chewy, and soft! We made them last night, and they are still soft today!
Homemade Chewy Spiced Chocolate Chip Cookies
Yield: approx (45) 3" cookies
8 oz unsalted butter, very soft
1/4 cup Sugar
1 1/4 cup Brown Sugar (preferably homemade, recipe follows)
2 Eggs
2 Tbsp Milk
2 Cups Rice Flour
1/4 cup Cornstarch
2 tbsp Potato Starch
1 tsp Xanthan Gum
1 tsp Baking Soda
(directions for making chile powder can be found
HERE)
3/4 tbsp Cinnamon, or to taste
pinch of Salt
1 1/2 cups Chocolate Chips
Preheat oven to 375 degrees.
Cream butter and sugars together until the mixture is thick and pale, and the sugar is dissolved. Add the egg one at a time, incorporating one before adding the 2nd. Add the milk. Whisk all of the dry ingredients together in a bowl, and add them into the butter mixture slowly. Once the dough is cohesive, add the chocolate chips. Taste the dough to determine of you would like to add more spice.
Spoon the dough onto baking sheets and bake for 8-10 minutes, or until slightly browned. Allow the cookies to cool on a cooling rack.
If you prefer to omit the spices to have a more traditional cookie, replace them with about 2 tsp of vanilla.
***Please note that pregnant women or the elderly should avoid tasting the raw dough, as it contains raw egg.***
*Homemade brown sugar is really easy to make! Pour about 4 cups of sugar into a food processor, add approx 1 1/2 tbsp blackstrap molasses and buzz the food processor for about 3 minutes, or until all of the sugar is coated and turns brown. Please feel free to add more or less molasses, depending on how dark or strong you want it.
