Chocolate Spice Cookies Food

SPICED CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter, brown sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in remaining ingredients except chocolate chips and walnuts. Stir in chocolate chips and walnuts.
• On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 1 inch apart.
• Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

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.

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

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the sugar and shortening, add the buttermilk, and mix until creamy. Sift together the flour, cocoa, baking soda, cloves and cinnamon; stir into the creamed mixture. Then stir in the soaked raisins and pecans. By the time you are this far along, you may find it easier to mix with your hands.
• Roll the dough into 1 inch balls and place them on the cookie sheet and flatten slightly. Bake for 7 to 10 minutes in the preheated oven. Watch carefully as the bottoms tend to burn easily.

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.

ITALIAN CHOCOLATE SPICE COOKIES

Steps:

• In a medium mixing bowl, sift together flour, cocoa, baking powder, baking soda, salt and the spices. Set aside.
• In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
• Slowly add sugar. Continue to whisk until well combined and slightly thickened..
• Add the milk, oil, extract, and the zest. Combine well.
• Remove bowl from stand.
• Add the sifted dry ingredients and mix with wooden spoon until well combined, dough will be soft.
• Refrigerate for 30 minutes.
• Preheat the oven to 350℉. Position rack to middle.
• Line baking sheets with parchment paper.
• Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
• Roll each piece into a smooth ball and then roll in icing sugar.
• Place on baking sheet about 2 inches apart. Continue to roll until all of the dough is used.
• Bake for about 8-10 minutes or until firm to the touch.
• Transfer to wire racks to cool completely.
• Cookies can be stored in an airtight container for 1-2 days.

BASLER BRUNSLI (SWISS CHOCOLATE SPICE COOKIES)

Steps:

• Place the chopped almonds and sugar in the bowl of your food processor. Pulse until the mixture resembles flour.
• Add the chopped chocolate, cinnamon, and cloves. Pulse until the chocolate is finely ground and evenly distributed.
• Add the egg and pulse until a dough ball forms.*
• Remove the dough from the food processor, shape it into a ball, and wrap it in plastic wrap. Refrigerate it for 1-2 hours, until firm.
• Sprinkle a large piece of parchment paper with sugar and transfer the dough to the paper. Press the dough to flatten it slightly and sprinkle the top with more sugar. Lay another piece of parchment paper over dough. (This is so your dough doesn't stick to your rolling pin.)
• Roll the dough to roughly an 1/8 inch thick.
• Carefully, remove the top parchment paper and cut out cookies using your desired cookie cutter.
• Place the cut cookies onto a parchment paper lined baking sheet, spaced about 1 inch apart. Reroll the scraps until all your dough has been used.
• Place the cut out cookies on their baking trays (uncovered) in an out of the way place and leave the cookies to dry overnight.
• Preheat your oven to 300F.
• Once preheated, bake the cookies 12-15 minutes, until slightly puffy.
• When done, remove the cookies from the oven and dust them with granulated sugar. Let the cookies cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
• Store the cookies in an airtight container on the counter for 1 week.

CHOCOLATE SPICE BARS

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.

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.

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!

SPICED HOT CHOCOLATE COOKIES RECIPE BY TASTY

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!