Spicy Chocolate Cookies

It seems like everyone on the interwebs is falling in love with spiced chocolate right now, and they should — it’s very tasty stuff.

These are a traditional drop-cookie with an untraditional flavour. They are spicy enough that you know you’re not eating a plain ‘ol chocolate cookie, but not so strong that your mouth is on fire — a perfect balance, if I do say so myself.

Another great thing about these cookies: this recipe can easily be halved if you don’t trust yourself around 5 dozen delicious nuggets of spicy chocolatey goodness. *And* they go perfect with a glass of milk or a cup of coffee.

The Recipe

Adapted from MJM Knitting
Makes approximately 5 dozen

3/4 cup / 185mL butter
2 cups / 500mL brown sugar
2 egg whites
2 tsp / 10mL vanilla extract
2 cups / 500mL flour
1 cup / 250mL cocoa powder (dutch-processed recommended)
1/2 tsp / 2mL baking soda
1/2 tsp / 2mL salt
1 tsp / 5mL cinnamon
1/2 tsp / 2mL ground black pepper
1 tsp / 5mL cayenne pepper
1 1/2 cup / 375mL chocolate chunks or chips

How-To:

Preheat the oven to 325 degrees (F) / 165 degrees (C)

Cream the butter until smooth, then add the sugar and continue mixing until fluffy. Beat in the egg whites and vanilla. Measure out the dry ingredients (flour, cocoa powder, baking soda, salt and spices) and mix into the wet until nearly combined. Add in the chocolate chunks or chips and continue to mix. The dough is ready when it’s evenly moistened with no dry powder left.

Scoop by the tablespoonful onto cookie sheets and bake for 11-13 minutes or until they appear dry on the outside. Remove to racks to cool.

Enjoy!