Chocolate spice cookies
August 25, 2010 § 3 Comments
A few weeks ago I promised some cookies to a friend going through some tough times lately, as a sort of long-distance hug. However, I was missing a few ingredients, and then of course, since I can never leave well enough alone, I gussied up the original recipe for Mexican hot-chocolate cookies with more chocolate! more spice! more chocolate chips! and ended up with these chocolate spice cookies. I even changed the name because I’ve never had Mexican hot-chocolate (I actually have never had any hot chocolate I liked, not even the French stuff in the big bowl disguised as a cup), so I didn’t think it fair of me to perhaps mislead fans of the former with my version of the cookies.
No matter their origin and inspiration, these cookies are delicious, especially with dark chocolate chips; my friends agree, and I hope you will enjoy them too. They spent a while trying to guess the spices because they add a delicious change to the plain chocolate cookies many are used to; one even guessed nutmeg. Anyways, this recipe is definitely getting filed under “favorites,” as they’re simple to make but taste way more intriguing than ordinary chocolate cookies.
First, preheat the oven to 400 degrees Fahrenheit. In a large bowl, mix together two and 1/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, two and a half teaspoons of baking powder, a 1/2 teaspoon of kosher salt, a 1/2 teaspoon of ground ancho chile pepper, and a 1/2 teaspoon of cinnamon. The ground ancho chile pepper I used is from McCormick’s. Stir it all together.
In a separate bowl, cream together one cup of unsalted butter (room temperature makes it easier to mix) with one and 3/4 cups sugar.
It’ll become nice and fluffy. Feel free to use a mixer if you own one.
Then, mix in two large eggs.
Add in the flour mixture.
Stir until just combined.
You can add in the 1/2 cup of semi-sweet or dark chocolate chips as you add in the flour mixture, but either way is fine.
I prefer dark chocolate, but semi-sweet works great too.
Now that the dough is complete, in another bowl (I just used the original bowl for the flour mixture, just tapped clean over the sink) mix together three tablespoons of sugar, one teaspoon of cinnamon, 1/4 teaspoon of ground ancho chile pepper, and one tablespoon cocoa powder for the spice topping. Line the baking sheets with parchment paper.
Form balls with the dough and roll around in the spice mixture, kind of like if you were making snickerdoodles or truffles. However, flatten the cookies once placed on the parchment-lined cookie sheet, flatten with a spatula or the palm of your hand. Space the cookies about one inch apart (after flattening).
Bake at 400 degrees Fahrenheit for twelve to fifteen minutes, swapping trays halfway through baking time for even browning. Let cool for a minute or two on baking sheets, and then slide parchment paper off baking sheets to cool, or transfer to racks. Enjoy!
Chocolate spice cookies
Heavily adapted from Everyday Food
Makes approximately three dozen cookies
For the cookies
- Two and 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- Two and a half teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ancho chile pepper
- 1/2 teaspoon cinnamon
- One cup unsalted butter at room temperature (two sticks)
- One and 3/4 cups sugar
- Two large eggs
- 1/2 cup semi-sweet or dark chocolate morsels/chips (I prefer dark chocolate)
For the spice topping
- Three tablespoons sugar
- One teaspoon cinnamon
- 1/4 teaspoon ground ancho chile pepper
- One tablespoon cocoa powder
1. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, mix together flour, cocoa powder, baking powder, kosher salt, ground ancho chile pepper, and cinnamon.
2. In a separate bowl, cream together butter and sugar. Mix in eggs. Pour in flour mixture and stir. Add in chocolate chips/morsels.
3. Line two baking sheets with parchment paper. In a small bowl mix together spice topping ingredients. Form one-tablespoon balls of cookie dough, roll around in spice topping, and place on the cookie sheets about an inch apart. Flatten gently with a spatula or palm of hand.
4. Bake for twelve to fifteen minutes, swapping trays halfway through baking time for even browning. Let cool for a minute or two on baking sheets, and then slide parchment paper off baking sheets to cool, or transfer to racks. Cookies keep, well wrapped, for a week.
“Mexican Hot-Chocolate Cookies.” Everyday Food. Apr. 2010: 128. Print.