"This delicious twist on chocolate chip cookies leaves the house smelling of cinnamon and spice, and the chocolate chips make everything nice. Fantastic with a glass of milk." — tamara
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I used a mix of half butter, half shortening in this recipe and I doubled the chocolate chips. The recipe didn't specify which kind of chips to use so I just went with what I had on hand which was semi-sweet. I also added a teaspoon of vanilla but I didn't want that to affect the cookie's outcome so I added one more teaspoon of flour, just in case. I did chill the dough just about an hour just to firm up the dough slightly (and I put the dough in the fridge while the cookies were baking so the hot kitchen wouldn't soften the dough too much). This recipe made just enough cookies, not too much not too little. The spiced dough worked really well with the chocolate chips, I was pleasantly surprized as was my husband. We all loved them. Out of this whole recipe, less than half remain. Winning recipe!
I think this was a nice change. Used butter instead of shortening and only used a stick. Thanks for the recipe!!
This was definitely a nice change of pace. Normally I add way more spices than recipes call for but this one calls for just the right amount. Very easy cookie to make and will be great in the fall!! Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Spiced Chocolate Chip Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 159
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