Go Back
Print Recipe
5 from 1 vote

Spiced Chocolate brownie cookies | Mexican spiced brownie cookies

Spiced Chocolate brownie cookies
Prep Time10 mins
Cook Time15 mins
rest the dough10 mins
Course: chocolate chip cookies, cookies, Dessert
Cuisine: American
Servings: 20 medium cookies
Author: Arpita@Gastronomic Bong

Equipment

  • Large bowl
  • Electric Hand whisk or stand mixer
  • Baking paper

Ingredients

Dry Ingredients

  • 1 1/4 cup All purpose flour / Maida (around 150 gms)
  • 1/4 cup cocoa powder (around 25 gms)
  • 1/2 tsp Cinnamon powder
  • 1/4 tsp Ginger Powder (or as per your taste)
  • 1/4-1/2 tsp Cayenne powder (or as per your taste)
  • 1 tsp Coffee powder (I used instant coffee) (optional)
  • 1/4 tsp Salt

Wet Ingredients

  • 2 large Eggs
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 tbsp Veg Oil/ Sunflower oil
  • 1 1/2 tsp Vanilla extract
  • 200 gms Dark Chocolate
  • 80 gms Unsalted Butter

Other ingredients

  • 1/4 cup Walnuts optional
  • 1/4 cup Chocolate chips optional

Instructions

  • Preheat the oven
  • In a bowl add in the flour , cinnamon, cayenne powder, ginger powder and salt and mix.
  • Next whisk in the coffee powder and cocoa powder in the flour and spices mixture and keep it aside.
  • Next add the chocolate and butter together in a bowl. Melt the butter and chocolate together in a microwave or in a bowl set over a pan of simmering water.
  • Cool to room temperature.
  • Meanwhile add eggs, brown and white sugar, vanilla in a large bowl. Whisk everything together with and an electric whisk or stand stand mixer for 2-3 minutes until combined and frothy and fluffy.
  • Then slowly add in the melted chocolate and butter and whisk it well.
  • Next add in the flour mixture and with a spatula fold in the flour to the wet mixer.
  • Do not over mix.
  • Now fold in the walnuts and chocolate chips. Now let thedough stand for 10 -15 minutes.
  • Mean while we preheat the oven to 175°C and line a baking tin with baking paper.
  • Scoop out dough with a small cookie scoop and place them on the baking sheet. place them 1 1/2- 2 inch apart.
  • Now bake for 10-12 minutes or until the top is cracked but the middle just set. Cool completely.
  • Enjoy these cookies with cold milk or tea or coffee.

Notes

These cookies stay fresh in an airtight container for 2 to 3 days or a week in the refrigerator. 
You can also freeze these cookies for a month.