Chocolate Spice Cookies are rich with chocolate, subtly nutty and warmly spiced. They are a delicious, sweet treat that’s perfect for a party, to have with your morning coffee or afternoon tea.
Chocolate Spice Cookies are somewhat reminiscent of my Mexican Hot Chocolate Cookies, but with the addition of almond meal and Mexican chocolate instead of chocolate chips.
What do chocolate spice cookies taste like?
Imagine if you will, the most delicious chocolate cookie you’ve ever had. Now imagine it with a kick of heat, nutty overtones, and chunks of melting chocolate. That’s exactly what these cookies taste like.
I use Mexican chocolate in this recipe and that’s part of what makes them unique — it adds more spice and a bit more crunch.
What is Mexican chocolate?
- Mexican chocolate is made from ground and roasted cocao nibs, sugar, and cinnamon and usually ground almonds.
- The texture is slightly granular because the cacao nibs are coarsely ground.
- In addition to cinnamon, Mexican chocolate can include other spices like nutmeg or allspice. And often chilies are added for a bit of heat.
- Mexican chocolate is most commonly used in hot chocolate and mole.
How to Make Them
This is such a flavorful and interesting recipe — and it’s so simple to whip up . . .
- Mix all of the dry ingredients together.
- Mix the butter with the sugars, vanilla and egg.
- Mix the dry mixture with the wet mixture.
- Fold in the Mexican chocolate.
- Shape the dough.
- Bake and cool.
Chocolate Spice Cookies can be made any size you like.
I think mini-cookies are fun and perfect for dessert parties with a variety of things to choose from, or larger cookies, say, to enjoy with your morning coffee or afternoon tea?
When cookies are mini, I feel I’m permitted to eat many more of them, which is always a good thing. 😉
I hope you love Chocolate Spice Cookies as much as I do!
More desserts with Latin flavors:
- Spicy Mayan Chocolate Truffles
- Spicy Mayan Hot Chocolate
- Mexican Hot Chocolate Cookies
- Mexican Chocolate Bark
Chocolate Spice Cookies
- 2¼ cups all-purpose flour
- ¾ cup almond meal
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2½ teaspoons ground cinnamon
- ¾ teaspoon cayenne pepper
- 1¼ cups unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed golden brown sugar
- 1 tablespoon vanilla
- 1 large egg
- 2 cups Mexican chocolate, roughly chopped
- Set oven and prepare baking sheets. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Make the batter. In a medium bowl, combine the flour, almond meal, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Stir to blend and set aside.In another bowl, mix the butter with both sugars and the vanilla. Once it's blended, add the egg and mix until smooth. Now incorporate the dry ingredients, and mix only until combined. Then fold in the Mexican chocolate.
- Shape. Use a tablespoon or a 1¼ inch cookie scoop, shape the dough onto the parchment-lined baking sheets. Press each one down gently with the palm of your hand. The balls of dough should be at least 2 inches apart, about 12 per sheet.
- Bake and cool. Bake just until they're spread and are solidified, about 10 minutes. The cookies will look done along the edges and might appear a bit raw in the center. This is okay, as they will cook a bit more out of the oven and be perfect! Let them cool for about 15 minutes on the baking sheet.
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