These are a sweet little twist on a chocolate sugar cookie, and it winds up tasting like a cross between a gingerbread cookie and a chocolate cookie. It’s the perfect simple winter cookie, and it’s easy to make.
I dipped mine in some dark chocolate, but this step is completely optional. The cookies are delightful no matter what! Let’s get to it.
How to make Chocolate Spice Cookies
We’re starting off by mixing together the dry ingredients. I’m using dutch-processed cocoa powder, which I highly recommend across pretty much any chocolate recipe. It’s got a deeper chocolate flavor, and it’s particularly helpful at high-altitude for making sure everything chocolate tastes super chocolatey! This mixture also includes lots of warm spices.
This recipe works with melted butter, which makes it pretty easy to mix together if you work quickly. Add in the sugar, and then move on to adding eggs, vanilla extract, and some cooled coffee. Your cookies will not taste like coffee- just another way to bring out the chocolate flavor.
Finally, mix in the dry ingredients and form your dough into balls. Roll each cookie in your cinnamon and sugar, and gently press it down before baking until they are crackly all over.
Optionally, you can dip half the cookie into melted chocolate, and sprinkle some flakey salt and sugar over the tops. Let the chocolate set fully before storing the cookies in an airtight container, and enjoy!
Tips & Tricks for Chocolate Spice Cookies
These are my tips to help you along the way to making the perfect Chocolate Spice Cookies:
- Use whatever spices you like. I’m using a mixture of cinnamon, ginger, and cloves here, but you can use any combination that you prefer, or add some cayenne pepper for a spicy version.
- You can mix these cookies by hand if you work quickly. The melted butter will begin to solidify as you go, but as long as you work quickly the dough is soft enough that you can mix it by hand with a whisk and a spatula.
- How do I know when the cookies are finished baking? The cookies should look puffy and cracked all over. You want to lean on the side of under-baking here since the cookies will continue to cook as they cool.
- Do I have to dip them in chocolate? No- these are pretty amazing with or without the chocolate coating!
- Do I have to use dark chocolate for my cookie dip? Use any chocolate you like to eat here, but these are sweet cookies so I recommend using dark chocolate for a little balance.
- I‘m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Chocolate Spice Cookies
- 2 cups flour
- 3/4 cup dark cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon separated
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 14 tbs. melted butter
- 1 cup brown sugar
- 3/4 cup + 1/4 cup sugar separated
- 1 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 tbs. brewed coffee cooled
- 4 oz dark chocolate optional
Preheat the oven to 350 degrees, and line two baking sheets with parchment paper or a non-stick sheet.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, 1 tsp. cinnamon, ginger, cloves. Set aside. In a large bowl, beat together the melted butter, brown sugar, and 3/4 cup sugar. Mix in the vanilla extract, egg, egg yolk, and coffee. Slowly add in the flour mixture, and stir until completely combined.
Scoop rounded tablespoonfuls of the dough into your hands, and roll into a ball. In a small bowl, stir together the remaining 1/4 cup sugar and 1 tsp. cinnamon. Roll the cookies in the cinnamon/sugar mixture. Place on your baking sheet, and press down each dough ball slightly with the bottom of a glass.
Bake for 8-10 minutes, or until the cookies are set and have cracks on the edges and top. You want to lean on the side of under baking here. Let the cookies cool on your pan before transferring to a wire rack. Optionally, melt the chocolate in a small bowl, and dip each cookie into the chocolate. Allow the chocolate to set before storing. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!