Nutmeg Cookies with White Chocolate

I know I haven't been posting as much as I really wanted to so far this autumn; I have so many things I want to put up before it becomes winter and I change from fall/harvest mode into Christmas mode.

I managed to catch a cold twice since the weather changed and I haven't felt up to baking much (sneezing and baking aren't really a great match), so I've been quite slow and the poor bowl of mush has been feeling quite thin lately.

On the bright side though, I'm feeling much better and I'm ready for some serious fall treats. There are so many things to celebrate this season!

I think these cookies are now my favorite kind of chocolate chip cookies. I like them around this time of year, although to be frank, you could eat these year round. The nutmeg is very present in the flavor, but these are not deeply spiced cookies, so it's not an overwhelming flavor. I just love the white chocolate with the nutmeg; they really compliment each other. The addition of treacle is purely to add an amount of depth to the flavor. You could always use molasses for that, but I absolutely love treacle.


Nutmeg Cookies with White Chocolate:
(makes approx 15)

• 1 cup + 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• pinch of salt
• 1/2 teaspoon ground cinnamon
• 1 1/4 teaspoons nutmeg
• 2 pinches of ground cloves
• 6 tablespoons softened butter
• 1/4 cup + 1 tablespoon dark brown sugar
• 1 egg
• 2 tablespoons golden syrup
• 1 teaspoon black treacle
• 1/3 cup granulated white sugar
• 1/2 cup white chocolate chips

Pre-heat oven to 375F.

In a medium bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and cloves.

In a larger bowl beat the brown sugar and butter together with an electric whisk until fluffy.

Add the egg, golden syrup and treacle and beat together until it is completely smooth and not curdled looking.

Add the flour mixture to the wet mixture and beat together until completely incorporated.

Add the white chocolate chips and fold to combine.

Line a baking sheet with aluminum foil and grease lightly with oil.

Pour the granulated white sugar onto a plate.

Take pieces of the dough and roll into 2 inch balls and then roll the balls in the plate of sugar until coated.

Place each of the balls of dough about 2-3 inches apart on the baking tray. 

(You will need to bake these in 2 batches, or line 2 baking trays)

Bake in the oven for about 10 minutes until the cookies have spread and are just beginning to brown.

Remove from the oven and place on cooling racks.

I photographed these cookies as soon as they cooled so they are quite light in color, but they do gradually become darker and more brown looking, especially the next day.

The flavors also infuse overnight so these cookies just get better and better by the day.