The most difficult
cookie that my family makes each year is by far the chocolate spice
cookie. These cookies require the most
work, and are still the cookies that I have yet to master on my own due to
their complexity. But, they are by far
my favorite and we often double or triple the amount that we make in comparison
to the other cookies because of the amount that we eat. In our home, the smell of the chocolate spice
cookies is Christmas, not the smell of a pine tree or the smell of any of the
other cookies that we bake. This cookie
is the quintessential Christmas cookie that brings the family together. But, over the years, this cookie has also
been the source of family conflict.
The original spice
recipe for the cookies themselves remains intact today, and is just as good as
it was in the beginning. The perfect
combination of the cloves and the cinnamon mixes together to create no only an
aroma that creates nostalgia, but also tastes just so sweet that you can’t help
but grab another cookie. But, on the
road to perfection, the made from scratch frosting recipe (because we’re just
too good for canned) has undergone extreme changes. Originally, the frosting had no butter which
caused major consistency and color issues with the substance and was
immediately changed. But minor tweaks
and changes have also been made up until a few years ago- to the point where I
myself even remember some of the last changes to the recipe. This is a reminder to me that I will not be
the last generation to make these cookies- I am merely a link in a long line of
generations to experience the wonder of the chocolate spice.
After the dough had
been made, it needs to be rolled into large log formations before it can be
baked. This is perhaps the hardest part
of the process, as the dough does not like being formed into logs and has a
tendency to break as you are rolling it.
This is the point in which I personally require my mother or
grandmother’s help in order to complete the baking process as I have proved
unable to roll a decent log (but perhaps this year will be THE year!). Over the years, the size and the shape of the
logs is yet another thing that has also required some adjustment in order to
prevent the cookies from burning in the oven and from becoming too dried out on
the inside.
While I do not
remember my first taste of a chocolate spice cookie, or any Christmas cookie
for that matter, I do know what it tastes like to have my first bite of one
every year. Technically, my first bite
of the chocolate spice occurs before the cookies are even baked, as if not
hinted at before, I am a cookie dough monster.
The chocolate spice has a unique grainy texture to it, which helps it to
remain in log formation. But the taste. The spices truly come out when it is in dough
form, and it is mouth watering. If you
decide to try these cookies out this year, embrace the dough and give it a try. Just do it.
Please. Do it for me. You won’t regret it.
Chocolate Spice Cookies
2 cups sugar
1 cup cocoa
1 ½ tsp cloves
1 ½ tsp cinnamon
1 ½ tsp baking
powder
½ tsp baking soda
½ cup oil
1 cup milk
2 tsp vanilla
Frosting:
2 tbs softened
butter
¼ cup cocoa
1tsp vanilla
2 cups powdered
sugar
Milk to consistency
(start with ¼ cup and add more as needed)
Colored sprinkles,
or other colored decorations
1. Mix all dry ingredients together
2. Add milk, oil, vanilla. Mix thoroughly. (If dough is extremely crumbly, add a tsp
more vanilla and milk)
3. The dough will NOT be in one large clump. Work the dough into 4 large balls.
4. Put in refrigerator for 30 minutes
5. Using wax paper to assist, shape dough into 10
in long logs, that are 4 inches wide
6. Place logs on ungreased cookie sheet
7. Bake 350 degrees for 12-14 minutes. The top of the cookie may crack, but be sure
the cookie is not too mushy at the touch.
8. Let cool for several hours, or overnight.
9. Do not make frosting until it is about to be
used. To make frosting, simple mix all
the ingredients together.
10. Frost logs to create a thick layer of frosting
and immediately decorate with sprinkles or decoration
11. Let dry thoroughly
12. Cut cookies on a 45 degree angle for added
design
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