Chocolate Dipped Spice Cookies

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soft baked and oh so good!

This cookie recipe comes from my love of spices and chocolate, I mean who doesn’t love chocolate? I adore the combination of ginger, cinnamon, allspice, orange, and rich chocolate. One of my favorite things to do when baking is to incorporate different spices, as I find that it can elevate your basic recipe up to the next level with minimal effort. I adapted these cookies from one of my fave chocolate chip cookie recipes and used chocolate ganache when dipping them. While the ganache did set, it remained a little soft and gooey at room temperature. In the future, I think I will just use regular melted chocolate, as that will set hard. But they tasted amazing either way!

Here’s what to do…

Set your oven to 325 ºF and gather together the following:

Equipment:

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  • Stand or hand mixer

  • Glass bowls: one medium and one small

  • Measuring spoons

  • Measuring cups

  • Small glass bowl/jug (microwave safe)

  • Cookie scoop

  • Cookie sheets or baking trays, lined with greaseproof paper

  • Large sieve

Ingredients:

  • 2 C all purpose flour

  • 1 C light brown sugar

  • 3/4 C unsalted butter, melted

  • 1 egg

  • 1 egg yolk

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp ground allspice

  • 1/2 tsp kosher salt

  • 1/2 tsp baking soda

  • 1 C good quality chocolate chips

  • 4 drops wild orange essential oil* or 1 tsp of orange essence

how to make it…

  1. In your stand mixer, add the light brown sugar and melted butter, and mix well.

  2. Add in the egg, egg yolk, and vanilla extract and turn the mixer on to medium speed. Mix until light in color and creamy in texture.

  3. Into the creamy sugar egg mixture, sieve your flour, salt, baking soda, and spices, and then mix together until completely combined.

  4. Using your cookie scoop, scoop out the mixture and drop onto prepared baking sheets. This should make 2 dozen cookies.

  5. Bake at 325 ºF for 15 - 17 minutes, then remove from the oven.

  6. Let the cookies cool for 5 minutes before moving them to a cooling rack.

  7. While the cookies are cooling, place the chocolate chips in a microwave safe jug and melt by heating them for 30 second intervals, stirring after each round. (I find 1:30 min to be about the right amount of time for the chocolate to melt.)

  8. Once the chocolate has melted, stir in 4 drops of wild orange essential oil.

  9. Dip one half of each cookie into chocolate and place on a lined baking sheet to set.

  10. Once chocolate has set, transfer to an airtight container and store in cool dry place.

    Eat within 3 - 4 days. (Or all at once, haha! There’s no judgment here!)

Enjoy!

* I use essential oils for a couple of reasons. They are better for you than manufactured flavorings and I have found you get a natural, smooth taste from them, rather than the fake after-tang from manufactured flavoring. The wild orange essential oil is available HERE.

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Erika Perona