CHOCOLATE SPICE COOKIES
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed with an orange-butter glaze; head to the variation for a simpler-but no less delicious-version that is packed with chopped semi-sweet chocolate and rolled in sanding sugar for sweet sparkle.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 15
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
I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE SPICE BARS
Provided by Food Network
Categories dessert
Time 1h
Yield about 35 2-inch squares
Number Of Ingredients 10
Steps:
- Equipment: One 10 by 15 by 1-inch pan buttered and lined with parchment or foil
- Set a rack in the middle level of the oven and preheat to 375 degrees.
- In a mixing bowl, combine the flour, spices and salt. Stir well to mix and sift the dry ingredients onto a piece of parchment or waxed paper.
- In the bowl of an electric mixer, beat the butter with the sugar on low speed until just mixed. Beat in the chocolate, then the eggs, one at a time, beating smooth between each addition. Beat in the dry ingredients, scraping bowl and beater(s) several times. Off the mixer, fold in the chopped nuts. Scrape the batter onto the prepared pan and smooth the top with an offset metal icing spatula or a rubber spatula.
- Bake the bars for about 30 minutes, until firm, but not dry. Cool in the pan on a rack. Trim 1/8-inch from the edges and cut the cooled sheet into 2- inch squares, using a sharp, thin-bladed knife.
- Storage: Keep the bars between sheets of waxed paper in a tin or other container with a tight-fitting cover.
CINNAMON-SPICED HOT CHOCOLATE COOKIES
Steps:
- Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
- In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
- Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
- Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
- To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.
CHOCOLATE SPICE COOKIES
These cookies are amazing. The spices and chocolate go very well together!! These are very easy cookies to make, and I usually have most of the ingredients on hand. Enjoy
Provided by Purdy Good Cook
Categories Drop Cookies
Time 32m
Yield 25-30 25-30, 30 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 58.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 15.1, Sodium 44.1, Carbohydrate 7, Fiber 0.3, Sugar 3.4, Protein 0.7
SPICED HOT CHOCOLATE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, white sugar, eggs, butter, unsweetened chocolate, flour, cocoa powder, baking soda, cinnamon, salt, chili powder, cayenne pepper, chocolate chips, large marshmallows
Provided by Tasty
Categories Desserts
Time 30m
Yield 12 cookies
Number Of Ingredients 14
Steps:
- Beat brown sugar, white sugar, and eggs.
- Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
- Add all of the dry ingredients, and mix thoroughly (you don't want any cayenne pepper clumps!).
- Stir in the chocolate chips.
- Space out 12 cookies on a baking sheet.
- Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
- Top each one with a large marshmallow.
- Broil for 30 seconds, until the marshmallows have just started to brown.
- Enjoy!
Nutrition Facts : Calories 242 calories, Carbohydrate 41 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 26 grams
SPICY MEXICAN HOT CHOCOLATE COOKIES
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Provided by Brandi Rose
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g
CHOCOLATE SPICE COOKIES
Provided by Nick Malgieri
Categories Chocolate Fruit Dessert Bake Vegetarian Apple Clove Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 12
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.
CHOCOLATE-SPICE COOKIES (BASLER BRUNSLI)
Make and share this Chocolate-Spice Cookies (Basler Brunsli) recipe from Food.com.
Provided by Saturn
Categories Dessert
Time 29m
Yield 40 2 1/4" cookies, 40 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 47.3, Fat 2.3, SaturatedFat 0.2, Sodium 3, Carbohydrate 6.2, Fiber 0.8, Sugar 5, Protein 1.2
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15 DELICIOUS CHOCOLATE SPICE COOKIE RECIPES - THE RUSTY …
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- Decorated Chocolate Spice Cookies. You will need a cookie stamp to replicate the intricate designs shown in the picture for this recipe. The dough contains cocoa powder, ginger, cloves and cinnamon which makes for a great festive combination.
- Chocolate Mixed Spice Cookies. These chocolate cookies have a crispy exterior with a soft, chewy center that is packed with interesting flavors. They use mixed spice, which you can buy from most supermarkets, just make sure the one you buy is suitable for desserts.
- Sicilian Chocolate Spice Cookies. Tetu is a specific type of Sicilian cookie that contains chocolate, orange zest, cloves and nutmeg. The tetu made by this recipe have crushed walnuts in them, which goes great with the cocoa and various spices.
- Italian Chocolate Spice Cookies. There are four eggs in this recipe to give the cookies a softer center that melts in your mouth. They also contain chopped walnuts, cocoa and cinnamon for a dough that is bursting with exciting flavors.
- Vegan Chocolate Spice Cookies. This is another recipe that uses molasses and ginger to make a cookie that tastes so good you’ll struggle to believe they are completely vegan.
- Chocolate And Raisin Spice Cookies. If you like a bit of fruit in your cookies, then you should consider this recipe. It contains raisins, cinnamon and pecans alongside a dashing of cocoa for a deliciously festive cookie.
- Almond And Chocolate Spice Cookies. Almonds and chocolate go together very well, and these cookies have a healthy helping of both. The only spice in this dough is cinnamon, which is all you need to add a tasty contrast to the chocolate without overpowering the other ingredients.
- Vegan Spiced Chocolate Chip Cookies. There are five different spice in the dough for these delicious vegan chocolate chip cookies. With ginger, cinnamon, nutmeg, clove and a pinch of nutmeg, this is the perfect recipe for cold winter nights.
- Cocoa Molasses Spice Cookies. This recipe recommends using unsulphured molasses, with no additives, for the best taste. They have a great selection of flavors to compliment the cocoa, including the option of adding white pepper for a unique spicy kick.
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