Crisp clove, cinnamon, and chocolate cookies are filled with warming, earthy spices, chocolate, and pistachios. Muscovado sugar gives them a chewy texture and rich flavor, making them perfect for dunking in a warm cuppa on a chilly afternoon.
Clove is so often associated with traditional British cooking—hot cross buns, mulled wine—one can easily forget how frequently it’s used in other cuisines. It gives a warming base note to many types of dishes. It’s always used in small quantities because its sweet, aromatic flavor is very strong and pungent. In Indian cuisine, cloves are a typical component of garam masala and feature in many curries, particularly meat ones such as Kashmir’s rogan josh and Bengal’s mangshor jhol. They lend a rich flavor that is especially suited to winter.—Chetna Makan
Clove, Cinnamon, and Chocolate Cookies FAQs
There are a few types of cinnamon but let’s focus on the ones that are most readily available. Sri Lankan (also known as Ceylon) cinnamon is widely regarded as the “best” cinnamon, because of its sweeter and less bitter taste, and finer texture. However, Cassia cinnamon is easier to find, less expensive, and likely what you have on hand. It’s made from a thicker bark and so the texture isn’t as fine, but it won’t be noticeable in cookies.
Muscovado sugar can still be hard to find, so if you can’t, you do have a few options. An unrefined or partially refined cane sugar with a strong molasses flavor and high moisture content, it has a slightly coarse texture and feels sticky to the touch. The best sub is to stir 2 tablespoons of molasses into 1 cup of white sugar until it’s the texture of wet sand. Dark brown sugar, Demerara, and turbinado sugars aren’t as moist but will still work too.
Clove, Cinnamon, and Chocolate Cookies
Clove is a great spice to use, but it’s rather underrated. Pairing it with cinnamon—as in Christmas mince pies and mulled wine, or a festive biryani—gives a touch of magic to these lovely cookies. Chocolate and pistachio nuts add creaminess. I think you’ll find everything comes together beautifully.
In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the butter, sugars, and spices together until light and creamy, about 3 minutes. Mix in the whole egg and yolk.
Stir in the flour, chocolate chips, and all but a handful of the chopped pistachios and mix to bring the dough together.
Roughly shape a big tablespoonful of the mixture into a ball and put a few of the reserved chopped pistachios on top. Place this ball on the prepared baking sheet and repeat with the remaining dough, leaving enough space between them for the cookies to spread during cooking.
Bake until the cookies start to color but are still chewy in the middle, 12 to 15 minutes.
Move the cookies to a wire rack to cool. These cookies will keep in an airtight container for up to 7 days.
Serving: 1cookieCalories: 131kcal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mg (7%)Sodium: 5mgPotassium: 67mg (2%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 152IU (3%)Vitamin C: 1mg (1%)Calcium: 14mg (1%)Iron: 1mg (6%)
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Originally published December 13, 2021