I have a lot of cocoa powder in the house, sent over from relatives in Slovakia. Before it reaches the expiration date, I’ve been trying to think of ways to use it up. Of course I can make Slovak pastry, that’s what they sent it to me for, but I wanted to do something much easier, and that didn’t require me working with yeast.
I had an idea for chocolate cookies and searched through lots of recipes that called for a high amount of cocoa powder. I found one called “Chocolate spice crisp cookies” and thought it came as close as what I was looking for, namely, lots of cocoa powder and good spices like cinnamon and allspice.
I was going to change up the ingredients, take things out and add some, and that’s what I did. I swapped regular flour for whole wheat, added wheat germ and flax seed, swapped white sugar for honey, took out the pepper and allspice and instead added a dash of cardamom and nutmeg. I also reduced the butter from 3/4 cup called for in the original recipe, to 1/2 cup, which was sufficient.
Here’s my recipe.
- 1 2/3 cup whole wheat flour
- 1/3 cup wheat germ
- 1/4 cup ground flax seed
- 2/3 cup cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- sprinkle cardamom
- sprinkle nutmeg
- 1/2 cup butter, softened
- 1/2 cup honey
- 1/4 cup brown sugar
- 2 ounces bittersweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 egg
Combine the flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and spices in a medium bowl and set it aside.
Cream the butter with the sugars, melted chocolate, vanilla extract, and egg. Add the dry ingredients to the butter mixture and mix it until the cookie dough is thoroughly combined.
Loosely wrap the dough in a length of plastic wrap and roll it into a log, about 18-inches by 1 1/2-inches. Using your hands and the flat edge of a baking pan or ruler, press the dough into a rectangular log shape. Chill it in the refrigerator for 1 to 2 hours.
Preheat the oven to 350F. Unwrap the dough and slice it crosswise into 1/4-inch thins. Bake the cookies, set 1/2-inch apart on a parchment-lined baking sheet, for 10 minutes. Allow them to cool on the baking sheet and transfer them to a wire cooling rack.
After the dough was chilled, it sliced with a knife so beautifully. I could make them as thin as I wanted. It would have been nice to roll these out and use cookie cutters, but slicing it went so fast. I had the baking sheet filled in 3 minutes.
And they came out wonderfully. They were crispy but not too hard, and had a good chocolate flavor with just a hint of spices. Perfect for the afternoon coffee break. And yes, V liked them too.