Chocolate Spice Cookies aka Chocolate Snaps
The texture of these Chocolate Spice Cookies is similar to Vanilla Wafers. They're not quite as hard as Gingersnaps, but they're not exactly soft and definitely not chewy. The flavor is awesome, and you may like it even if you're not a huge fun of the chocolate/cinnamon combo.
Servings 48
Ingredients
- 2 cups all-purpose flour (260 grams)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
- 1/3 cup unsweetened natural cocoa powder
- 1 stick unsalted butter, softened (114 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup molasses
- 1 large egg
- Sprinkles or Cinnamon Sugar
Instructions
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, salt, cocoa powder, cinnamon, cloves and red pepper flakes together and set aside.
- In a mixing bowl, using an electric mixer, beat the butter and sugar until creamy.
- Beat in the egg, scraping side of bowl often. Beat in the molasses, scraping bowl again.
- Add flour mixture and stir with a heavy duty scraper until you have a thick dough.
- Scoop dough up by rounded teaspoonfuls and roll into balls. Arrange the balls a few inches apart on two parchment lined baking sheets. Press them down to make 1 1/2 to 2 inch circles. Sprinkle tops with cinnamon sugar or sprinkles. Alternatively, you can roll them before you press down.
- Bake one sheet at a time at 325 for about 15 minutes or until they appear set.
- Let the cookies cool completely on a wire rack
Notes
If using salted butter, reduce salt to about 1/4 teaspoon.
