Spiced Chocolate Chip Cookies, Three Ways
Posted by Makana Confections on 7th Oct 2026
Makes approximately 24 medium cookies: 8 of each flavour.
A classic chocolate chip cookie is difficult to resist, but a little spice can make it even more special. This versatile recipe begins with one buttery cookie dough, then divides it into three distinct combinations designed to complement our milk, dark and white chocolate baking chips.
Try comforting milk chocolate with cinnamon and nutmeg, rich dark chocolate with ginger and cardamom, or a more unexpected pairing of creamy white chocolate, tangy raspberry and delicately floral pink peppercorn. Bake all three for a tempting tasting plate, or choose your favourite combination for the whole batch.
Base dough
225g unsalted butter, softened
160g light brown sugar
110g caster sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
300g plain flour
70g cornflour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon fine salt
Flavour additions
Milk chocolate, cinnamon and nutmeg
100g Makana's Milk Chocolate Baking Chips
1.5 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
Dark chocolate, ginger and cardamom
100g Makana's Bittersweet Chocolate Baking Chips
1 teaspoon ground ginger
¼ teaspoon ground cardamom
White chocolate, raspberry and pink peppercorn
100g Makana's White Chocolate Baking Chips
8–10g freeze-dried raspberries, lightly broken
1 teaspoon pink peppercorns, lightly crushed
Test method
Beat the butter and sugars until creamy and slightly lighter in colour. Beat in the eggs one at a time, followed by the vanilla.
Whisk the flour, cornflour, baking soda, baking powder and salt together in a separate bowl. Add the dry ingredients to the butter mixture and mix only until a dough forms.
Weigh and divide the dough evenly between three bowls.
Gently fold the corresponding chocolate and flavour additions into each portion. Chill for 30–45 minutes.
Portion into approximately 50g balls and arrange well apart on lined trays.
Bake at 170°C fan bake or 180°C conventional for approximately 10–12 minutes, until the edges are lightly golden but the centres still look soft.
Leave on the trays for 10 minutes before transferring to a rack.