I know chocolate and spice recipes belong more to the fall…but I had a chocolate craving a couple of weeks ago and since there was nothing but cocoa powder in the house (and I wanted to try a new recipe), I decided to give this a shot. As usual I edited the original recipe (found here) since I don’t care for nuts in cookies and brownies. It was an extremely easy recipe to make and it made the house smell like Christmas, which was nice despite the 80-degree heat.
These smallish cookies had an intense flavor, yet were very light. Unlike some other drop cookies, these didn’t have an outer “crust” but were soft all the way through. Drizzled with a vanilla glaze they were perfect with a cup of coffee.
3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup butter, softened and cut into cubes
1/2 cup strong coffee, cooled
1 teaspoon vanilla
Whisk together the eggs, cooled coffee, and vanilla. Add to the dry mixture and stir until well combined and smooth. Cover or wrap in plastic wrap and chill for 1-2 hours, until dough is firm (or, if you’re pressed for time, pop it in the freezer for 30 minutes)
Remove dough from freezer and shape into ~1-1/4″ balls. Place on ungreased or parchment-lined pan (or baking stone!) and bake at 375 degrees for about 10 minutes, until edges are firm. Mine took slightly longer to bake, I think because I used a baking stone, which takes longer than a normal baking pan to heat up.
Allow cookies to cool completely and then drizzle the glaze over the top.
Mix 1 C. powdered sugar with 1-1/2 tablespoon (6 teaspoons) milk and 1/4 t. vanilla. Add more milk if needed to make a nice drizzly (but not too runny) consistency. Drizzle over cookies using a spoon or a zip-loc bag with the corner snipped off.
This recipe inspired me to experiment with making “Chai Spice” cookies. I’m still working on perfecting the recipe, but stay tuned for a new twist on these cookies!