Chocolate Chip Biscuits with Nutmeg and Cloves

    29 minutes

    The spices makes these biscuits tastier and a bit more interesting than your average chocolate chip biscuit.

    37 people made this

    Serves: 30 

    • 2 1/4 cups (280g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1/8 teaspoon ground nutmeg
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground cloves
    • 250g unsalted butter
    • 3/4 cup (150g) white sugar
    • 3/4 cup (165g) packed brown sugar
    • 1 teaspoon vanilla essence
    • 1/4 teaspoon almond essence
    • 2 eggs
    • 2 cups dark chocolate chips

    Preparation:20min  ›  Cook:9min  ›  Ready in:29min 

    1. Preheat oven to 190 degrees C.
    2. Mix flour, bicarb soda, salt, nutmeg, cinnamon and cloves in small bowl.
    3. In large mixing bowl combine sugar, butter and essences until creamy. Add eggs, one at a time, beating well after each. Slowly add flour mix, beating dough between additions. Fold in chocolate chips. Drop dough by tablespoonful onto an ungreased baking tray.
    4. Bake 9 to 11 minutes, or until biscuits are just brown. After cooling biscuits on the tray for 2 minutes, remove to wire racks to cool completely.

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    Reviews in English (28)


    I'm tired of the same old Tollhouse cookies. These cookies are a nice change! I increased the cinnamon to 1/4t and added toasted chopped walnuts. Yum! Thanks for a unique cookie,Sandra.  -  19 Sep 2003  (Review from Allrecipes USA and Canada)


    These are, by far, the best chocolate chip cookies I have ever made. This is my "go-to" recipe whenever I need to bake cookies for my family, my friends, or myself! A few changes I make: I refrigerate or freeze the cookie dough so that it is very cold. Then I roll each piece of cookie dough in powdered sugar, place the cookie on the cookie sheet, and press down with a glass dipped in powdered sugar. I bake the cookies for a few less minutes than the recipe calls for. This way, the cookies come out a little crispy on the outside, but soft and chewy on the inside, and stay that way even after they cool.  -  02 Jul 2008  (Review from Allrecipes USA and Canada)


    I doctored these up a bit. First, I left out the chocolate chips so that I'd be left with a spice cookie. Then, I added more spice-- 1 t. cinnamon, 1/2 t. nutmeg, 1/4 t. cloves, and 1/4 t. ginger. I also mixed the butter-sugar-egg mixture on high until it was really light and frothy before I added the dry mixture. The cookies turned out flat yet chewy--very good texture and taste. I got 30 cookies out of this and baked them for 10 minutes.  -  24 Dec 2003  (Review from Allrecipes USA and Canada)