Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 2 hours
Total Time: 2 hours, 20 minutes
Yield: 6 to 8 dozen cookies
- 1 2/3 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1/8 teaspoon ground allspice
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 ounces bittersweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 egg
- Granulated sugar for dipping
How to make chocolate spice cookies:
Combine the flour, cocoa powder, baking powder, cinnamon, baking soda, salt, pepper, and allspice in a medium bowl and set it aside.
Cream the butter with the sugars, melted chocolate, vanilla extract, and egg. Add the dry ingredients to the butter mixture and mix it until the cookie dough is thoroughly combined.
Loosely wrap the dough in a length of plastic wrap and roll it into a log, about 18-inches by 1 1/2-inches. Using your hands and the flat edge of a baking pan or ruler, press the dough into a rectangular log shape. Chill it in the refrigerator for 1 to 2 hours.
Preheat the oven to 350F. Unwrap the dough and slice it crosswise into 1/4-inch thins. Dip both sides of each cookie into the granulated sugar. The dough isn't sticky, so expect some sugar to fall off. Bake the cookies, set 1/2-inch apart on a parchment-lined baking sheet, for 10 minutes. Allow them to cool on the baking sheet and transfer them to a wire cooling rack.
This chocolate spice cookies recipe makes 6 to 8 dozen cookies.