Spiced Chocolate Chip Cookies

    (16)
    35 min

    These egg-free cookies are absolutely awesome. They taste a little like gingerbread with chocolate chips and raisins. Enjoy with a big mug of tea or coffee.


    14 people made this

    Ingredients
    Makes: 48 cookies

    • 75g butter, softened
    • 200g caster sugar
    • 350g black treacle
    • 500g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 250ml milk
    • 675g plain chocolate chips
    • 150g raisins

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Lightly grease baking trays.
    2. In a medium bowl, cream together the butter and sugar until smooth. Stir in the treacle. Combine the flour, bicarbonate of soda, salt, cinnamon and ginger; stir into the treacle mixture alternately with the milk. Finally, mix in the chocolate chips and raisins. Drop heaped spoons of the batter onto the prepared trays.
    3. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (14)

    by
    0

    These cookies taste just like Christmas! They remind me a bit of Jamaican Ginger Cake. I only used 300g of chocolate chips as 675g seemed like a lot. I also added half a tsp of ground nutmeg. The recipe misses out the ground cloves in the method section, so don't forget to add it with the other spices!  -  22 Dec 2013

    by
    16

    The chocolate chips are a tasty surprise in this molasses cookie. Real easy to make.  -  05 May 2001  (Review from Allrecipes US | Canada)

    by
    11

    I was apprehensive about the ingredients in this recipe. No egg for one, lots of molasses, and the looks were not that appealing as I was mixing up the dough. Glad that I made it as it is very good, very easy, and has a wonderful flavor. Thanks for sharing! I will be making this again and again. My husband thanks you also.  -  05 Apr 2003  (Review from Allrecipes US | Canada)

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