Ingredients
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1 (18 1/4 ounce) butter recipe chocolate cake mix
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground cardamom
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1 teaspoon ground ginger
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1/4 teaspoon ground cloves (see note below)
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1 egg
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1 cup milk chocolate chips (can use semisweet if you prefer)
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1/2 cup white chocolate chips (see note below)
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1 1/2 cups powdered sugar
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1/2 cup butter, softened
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3 tablespoons milk (I use skim)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine all the ingredients in the cookie list except for the chips. Beat with an electric mixer on medium speed until smooth and well mixed.
- Stir in chips.
- Shape dough into 3/4 inch balls (I use a small cookie scoop). Place about 2 inches apart onto ungreased cookie sheets.
- Bake at 350F for about 9 to 11 minutes, or until tops are set (slight underbaking will provide more fudgy chewy cookies).
- Cool cookies on baking sheet for about 2 minutes. Remove cookies to a wire cooling rack to cool completely.
- While cookies are cooling, combine the dry drizzle ingredients in a small bowl. Add milk or water gradually, mixing well between additions, until you achieve the consistency you like.
- Drizzle over cooled cookies. Allow drizzled cookies to dry fully before packing cookies for storage or transport.
- NOTE: In place of the spices in the cookies, you can use 3 tbs. of instant chai latte mix (any flavor).
- NOTE: You can substitute 1 1/2 cups white chocolate/semisweet swirled chips for the separate types, if you prefer.