Chocolate Spice CookiesPosted: September 18, 2009
Looking to have a little bit of dessert tonight, I turned to my Epicurious ipod touch application in the kitchen and typed in “cocoa powder cookies.” I was craving a bit of chocolate, but only had this tin of cocoa powder in the back of the cupboard and thought I would just see what came up. A recipe for “Chocolate Spice Cookies” came up. I didn’t have applesauce, but I did have some fig and peach jam. I halved the recipe and used a little bit of the fig jam and a little bit of the peach jam and threw in a tablespoon of the plain yogurt to make the dough a bit easier to work with. Lo and behold…
A very moist, chocolate-y and spicy cookie!
Here’s what I did:
Chocolate Spice Cookies (adapted from Epicurious) – makes about 12 large cookies
3/4 cups all-purpose flour
- 3 tablespoons alkalized (Dutch process) cocoa powder
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup sugar (I actually used a little more than a 1/4 cup)
- 1/4 cup peach or fig preserves or a mix of both
- 2 tablespoons molasses
- 1 tablespoon plain yogurt
- 1 cookie sheets or jelly-roll pans lined with parchment or foil
- Preheat oven to 350F.
- Mix together all of the dry ingredients.
- ]Whip the butter, sugar, preserves and yogurt together and add the dry ingredients.
- Mix it all up until it forms a sticky dough.
- Plop onto cookie sheets and bake for 5 minutes. Turn cookie sheets and bake for another five minutes.
- Remove and let cool on cookie sheets. Don’t overnbake or they will dry out.