We know you can’t be with your Grenadian family for the holidays, so we decided to send a small piece of the Spice Island to you with this delicious recipe. Two staples of the holiday season in Grenada are a cold glass of sorrel drink and a slice of spice infused cake fresh from the oven. This year, we added a twist so that you can recreate your own Spice Infused Cookies. Filled with the island’s most popular spices like nutmeg, cinnamon, and vanilla, all you need to do is add is a touch of love.
Spiced Chocolate Chip Cookies Recipe
Prep time: 10 minutes
Cook Time: 8 minutes
Servings: 36 cookies
1 cup butter softened
1 cup white sugar
1 cup light brown sugar (packed)
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
2 cups chocolate chips (can be substituted with cocoa nibs)
½ cup Shredded coconut for the top
Preheat oven to 375 degrees F and line a baking pan with parchment paper and set aside. In a bowl mix flour, baking soda, baking powder, salt, cinnamon, nutmeg and set aside. In a separate bowl, mix butter, brown and white sugar until combined. Whisk eggs (one at a time) and vanilla extract until fluffy.
Fold in dry ingredients until combined then fold in chocolate chips or cocoa nibs and mix well. Roll 2-3 tablespoons of dough at a time into balls. Place them evenly spaced on the baking sheets you have prepared. Sprinkle shredded coconut at the top. Bake in preheated oven for approximately 8-10 minutes. Remove cookies when they are light brown in color and let them sit on the baking pan for 2 minutes before removing to cooling rack.
Servings: Approximately 8 servings.
8 ounces dried sorrel
2 cinnamon sticks (each approximately 3 inches long)
1 piece orange peel (fresh or dried, approximately 3 inches by 1 inch)
12 whole cloves
10 cups water
1 ½ cups granulated sugar
In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon sticks, whole cloves, and orange peel. Stir continuously while the mixture boils for one minute. Cool and cover with foil or plastic wrap, and set aside at room temperature to steep for two hours or overnight. After mixture has steeped, taste for strength and sweetness. If it is too potent, add water; if too tart, add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (The sorrel will stain, so use a non-reactive glass jar or bowl. Don’t use plastic.) Discard the spices left in the sieve.