Growing up, my grandma, Booda, was pretty strict about sweets. At least I know where my mom got it from! But, seriously, it was like Booda never enjoyed dessert because whenever I went to her house I searched, and searched, and searched for them and if there were any – believe you me, I would have found them. Sometimes I got lucky and found a butterscotch candy in her purse, but that was about it. She was truly the opposite of my other grandma, YiaYia, who spoiled me with candy whenever I went over to her house or she came to mine.
But, every Christmas Booda and I would do an arts and crafts project together. I remember many years we made reindeer ornaments with pretzels, gumdrops, and white chocolate. I thought it was hilarious when my dog would eat them off the tree! During our crafting projects, Booda would surprise me with cookies. I don’t know where she got them, and neither does my mom, as I’ve asked her many times before. Mom doesn’t even believe me this happened – but I know it did!
The cookies were a cut out butter cookie filled with a white icing, but they used Chinese five spice in them. I have loved this spice for baking ever since. Whenever I smell this spice, it just transports me to Christmas! I have been baking with Chinese Five Spice since before I opened Dessert’D and I always make something with it during this time of year. Check out one of my other favorite recipes, my Christmas Sandwich Cookies. And I also have a Glazed Five Spice Biscotti recipe in my new book, The Mountain Baker. Chinese five spice is a mix of five spices – star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. This spice mixture is warm and cozy and it can be used in sweet or savory recipes.
So today I’m sharing a classic chocolate chip cookie recipe with a Chinese five spice icing. This is a fun twist on classic chocolate chip cookies that would go great with a glass of milk for Santa. They are also a perfect recipe to bake while you’re decorating your own Christmas ornaments and trimming the tree! I teamed up with my friends at Florida Crystals Sugar and used their Baker’s Trio that includes organic cane sugar, organic light brown sugar, and organic powdered sugar. This recipe uses light brown sugar and cane sugar in the cookies and powdered sugar in the icing.
You guys are always asking me why my recipes call for organic cane sugar and what it is, so here’s an explanation. Organic cane sugar is unrefined sugar, it’s minimally processed, and organic cane sugar has the full-bodied taste of sugarcane while also retaining a lot of the nutrients present in cane juice. Basically – it’s better for you and it tastes better too! Why wouldn’t you want to bake with that? It may look different than what you are used to, but in this case, different is better! Pick up some Florida Crystals next time as it says pure cane sugar right on the packaging! Additionally, Florida Crystals uses organic cornstarch instead of organic tapioca in their powdered sugar. As someone who is severely allergic to tapioca, that is a big deal for me! So, if you also have a tapioca allergy, this organic powdered sugar is safe for you to eat. Get the recipe below for my Holiday Spiced Chocolate Chip Cookies!
Holiday Spiced Chocolate Chip Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) Florida Crystals Organic Light Brown Sugar
57 grams (1/4 cup) Florida Crystals Organic Raw Cane Sugar
1 teaspoon organic vanilla extract
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
198 grams (1 cup) organic semi sweet chocolate chips
1/4 cup (57 grams) organic salted butter, softened
283 grams (2 cups) Florida Crystals Organic Powdered Sugar, sifted
2 tablespoons organic milk
1/2 teaspoon organic Chinese five spice
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until combined into a stiff dough. Add the chocolate chips and mix until combined.
Using your hands, form the cookie dough into 24 balls and place on prepared cookie sheets. Flatten them slightly so they are about 2-inches in diameter.
Bake for 11 minutes or until golden brown. Allow to cool completely on the cookie sheets.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and Chinese five spice, Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy, scraping down the sides of the bowl as needed. Using a butter knife or spatula, frost each cookie.
Store in an airtight container for up to 3 days.
Gluten Free – Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 375°F for 8 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!