Chocolate Spice Cookies Recipes

CHOCOLATE SPICE COOKIES

Steps:

• Cookies: Preheat oven to 375°F. Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture.
• Scoop a scant 1/4 cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about 1/4 inch thick.
• Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2 3/4-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes.
• Glaze: Meanwhile, whisk together confectioners' sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

ITALIAN CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

CHOCOLATE SPICE COOKIES

Steps:

• Mix all dry ingredients (except powdered sugar) in large bowl. Mix all wet ingredients in a small bowl, and combine with dry ingredients. NOTE: This comes out better if you mix by hand with a wooden spoon - just until combined so you don't overwork the dough.
• Shape into 1 inch balls and place on baking sheet.
• Bake for 8-12 min at 350. Cool on rack for 15-20 minute
• Mix milk and powdered sugar to make icing. You may need to adjust the amount of milk to get the icing to the consistency you want. I like it the consistency of molasses or a little thicker than maple syrup.
• Drizzle on cookies and enjoy!

CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 350.
• Butter two cookie sheets.
• Sift the flour, cocoa, nutmeg, baking powder, and salt into a medium bowl.
• Beat the butter, and sugar in a large bowl with an electric mixer on high speed until creamy. Add the egg yolk, beating until just blended.
• Mix in dry ingredients.
• Drop teaspoons of dough 1 inch apart on cookie sheet.
• Bake for 12-15 min, or until firm around the edges.
• Transfer to racks to cool.
• Enjoy!

CHOCOLATE-SPICE COOKIES (BASLER BRUNSLI)

Steps:

• Heat oven to 325°F.
• Line several baking sheets with aluminum foil.
• In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder-fine but not oily; stop the processor and scrape down the sides several times.
• Add the cocoa powder, cinnamon, cloves, and chocolate; continue processing until the chocolate is finely ground.
• Add the remaining 1/2 cup powdered sugar, the almond extract, and egg whites; process until the mixture is blended and just forms a mass.
• Set the dough aside for 5 to 10 minutes to stiffen slightly.
• Generously dust a work surface with powdered sugar. If the dough seems too soft to roll out easily, dust it with more sugar and knead until the consistency is manageable, but avoid adding any more sugar than absolutely necessary.
• Roll out the dough to 1/4-inch thickness, lifting it with a spatula frequently and re-dusting the surface and rolling pin with powdered sugar to prevent sticking.
• Cut out the cookies using a 2 1/4-inch heart-shaped (or similar) cutter.
• Use a spatula to transfer the cookies to the prepared baking sheets, about 1 inch apart.
• Bake the cookies for 9 to 12 minutes or until almost firm on top and slightly puffy.
• Let them stand on the foil lined baking sheets until completely cooled. Peel from the foil.
• Store airtight for 3 to 4 days. Freeze, airtight, for longer storage.

SPICED MEXICAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

DOUBLE CHOCOLATE SPICE COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, salt, pepper, and baking soda; set aside.
• Place unsweetened chocolate, 1 cup semisweet chips, and butter in a medium heatproof bowl set over (not in) a pan of simmering water. Cook until chocolate begins to melt, about 5 minutes. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and let cool 3 minutes.
• Add sugars and, with a rubber spatula, stir until sugars dissolve, about 4 minutes. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. With spatula, fold in flour mixture just until flour is absorbed. Fold in remaining semisweet chocolate chips.
• Scoop dough by level 1/4-cupfuls onto baking sheets, 3 inches apart. Bake until cookies are set at edges but still soft in center, 11 minutes (do not overbake), rotating sheets halfway through.
• Let cookies cool on sheets on wire racks, 10 minutes, then transfer to racks to cool completely, 30 minutes. (Store cookies in an airtight container, up to 2 days.)

CHOCOLATE SPICE COOKIES

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• Sift the dry ingredients into a bowl and set aside.
• In another mixing bowl, beat the butter and sugar together with a large rubber spatula. Beat in the applesauce and molasses.
• Stir in the dry ingredients to make a soft dough.
• Drop tablespoons of the dough (or use a small ice cream scoop) an inch apart on the prepared pans.
• Bake the cookies for about 10 minutes, changing the position of the pans about halfway through the baking. Exchange the top pan and the bottom and also turn them back to front at the same time. The cookies will still be fairly moist when they are done. Avoid overbaking them or they will be dry and hard.
• Slide the papers from the pans to racks to cool the cookies.