Chocolate-Maple Spice Cookies

Happy holidays! With Thanksgiving and Christmas both right around the corner, I’ve been craving cookies with cinnamon and clove and all those other spices that really make the season. While most of these cookies are made with molasses, these are made with maple syrup. Covered with dark chocolate, they can be baked for to be made either chewy or crispy. The bake time makes these crispy, but it can certainly be adjusted!

What You Need

Cookie Dough

2/3 cup salted butter, softened
3/4 cup white sugar
1/4 cup brown sugar
1 egg
2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 teaspoon ground ginger
1 1/4 teaspoon ground cloves
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
2 cups flour
1/4 teaspoon vanilla
1/4 maple syrup

Cookie Coating

14 cup sugar
1 1/2 teaspoon ground cinnamon

Chocolate Coating

2 cups dark chocolate chunks (at least 60%)

How You Do It

Preheat oven to 350F. Line a cookie sheet with parchment paper.
Cream together butter and sugars, at least two minutes.
Beat in the egg.
Add in baking soda, salt, ginger, cloves, cinnamon, and cardamom.
Going a 1/2 cup at a time, add in 1 cup of flour.
Add in vanilla and maple syrup.
Add in the final cup of flour.
For cinnamon-sugar coating, combine white sugar and cinnamon. Roll dough into tablespoon-sized balls and coat with cinnamon sugar.
Place on cookie sheet and bake for 10-15 minutes, or until edges are crispy.
Once fully cooked, move to cooling rack for at least 15 minutes.
While cookies are cooling, melt dark chocolate in microwave. To avoid burning, go thirty seconds at a time, stirring in between.
When chocolate is fully melted and after cookies have cooled, dunk half of cookies into chocolate. Shake of excess chocolate and return to cooling rack. Repeat until all cookies are covered.