Chocolate Spice Cookies

Chocolate Spice Cookies?! What... yes, it is correct. These decadent, soft, and delicious cookies have a slight punch from the cinnamon, cardamom, and black pepper added to the recipe.

About These Cookies

• If I tell you that these are the best chocolate cookies you ever bake and tasted, I am not lying. These cookies are soft, chewy, decadent, flavorful, and packed with melted chocolate chunks.
• They are called spice cookies because there is cinnamon and black pepper! Yes, Black pepper may sound weird to add to a cookie recipe, but trust me, it will make an interesting and subtle flavor.
• This recipe calls for chunks of milk and dark chocolate. This combination adds to these cookies' flavor.
• I am using pecans in this recipe because I love pecans :). However, you can use walnuts or hazelnut.
• What makes these cookies super flavorful is the brown butter. Browning butter is a process in which we cook it to the point that it loses the water, and the fat content solidifies. Brown butter has 100 times more flavor compared to butter.
• We use one tablespoon of fancy molasses in this Chocolate Spice Cookie recipe. Molasses adds a uniquely sweet flavor to the cookies.
• Since we are using brown butter, much softer than the room temperature butter, this cookie dough is very soft. We need to chill the dough for between 1-2 hours to prevent the cookies from spreading too much.
• This recipe has a good amount of chocolate chunks and pecans, but if you like to have more, top each cookie ball with more chopped pecans and chocolate before baking.

How To Make These Chocolate Spice Cookies

• Start browning the butter because it needs to cool down for 15 minutes. Place the butter in a light-colored saucepan! We want to see when the butter changes color. See the pictures below.
• Spread the pecans on a lined baking sheet and roast for 10-15 minutes in a 350 F oven. Roasting nuts enhances their flavor.
• Sift all the dry ingredients together, and set aside.
• Chopp the milk and dark chocolate in large chunks.
• Roughly chop pecans and set them aside.

• Let the butter cool down for 15 minutes.
• Use a hand mixer to mix the sugars and browned butter. Mix for one minute.
• Add in the egg and vanilla extract. Once the egg is beaten well, the mixture will look smooth and glossy.
• Switch to a rubber spatula and mix in the dry ingredients.
• Fold in the chopped chocolates and pecans.
• Cover the dough and chill for one hour.
• When ready to bake, scoop the dough into balls the size of a small tangerine, and place them on the lined baking sheets.
• Sprinkle more chopped chocolate, pecans, and chocolate chips. Bake and enjoy.

See more cookie recipes here;

Red Velvet Cookies,

Chocolate Sprinkle Thumbprint Cookies,

Espresso Chocolate Cookies

📖 Recipe