Warm from the oven Hunter’s Chocolate Chip Cookies with just a hint of spice always make for a sweet treat after school or for dessert!
Chocolate chip cookies are one of my all-time favorite sweet treats, and a basic recipe is as easy to find as the back of a bag of chocolate chips. But I am always searching for new twists on this classic cookie, and in this case, it meant spotting a great base cookie recipe and making a few substitutions to get a sweet and gooey end result.
I am a big Washington Capitals hockey fan, and a few weeks back, someone posted pictures of an old cookbook filled with both savory and sweet recipes from the players and coaches of the 1992 team.
Dale Hunter was first a player, and then later a coach, with the Capitals; in this cookbook he had a cookie recipe he called “Hermit Cookies”.
The original recipe sounded delicious, and includes cinnamon, nutmeg, dates, raisins, coconut, and walnuts, but I thought it looked like it would make an even better chocolate chip cookie!
For Hunter’s Chocolate Chip Cookies I replaced the fruit and nuts with a bag of chocolate chips and the end result is a soft and chewy chocolate chip cookie with just a hint of spice that had my co-workers telling me “That is the sweetest chocolate chip cookie I have ever had!”
So now I present to you a chocolate chip cookie recipe I have re-named “Hunter’s (Chocolate Chip) Cookies” in honor of Dale Hunter – and my Washington Capitals (LETS GO CAPS!).
- 3/4 cup butter
- 1 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 16 ounce bag semi-sweet chocolate chips
- Preheat oven to 375
- In a bowl, combine flour, baking soda, baking powder, and spices; set aside.
- Using a stand or hand mixer, cream together butter and sugar in a large bowl.
- Add eggs and vanilla to butter and sugar and mix until combined.
- Gradually add flour mixture to batter and blend well at low speed.
- Fold bag of chocolate chips into the dough.
- Drop dough by spoonfuls onto a greased cookie sheet, and place in center of oven.
- Bake approximately 10-12 minutes. Allow to cool 5 minutes on cookie sheet before transferring to wire cooling rack to finish cooling.
- Best served warm.
Note: If you would like to try the original Hermit Cookies recipe, you can replace the chocolate chips with 1 cup walnuts, 1 cup raisins, 1/2 cup dates, and 1/2 cup coconut. Also, drop the cooking time to 8-10 minutes, and don’t overcook.