While I love a holiday and reason to celebrate Halloween is one I am not overly into. Growing up in a rural setting didn’t really lend to a great trick or treat neighborhood although I do remember dressing up one time as a carebear, I do t think I chose the costume. Since I don’t deck out the house for Halloween, I mean don’t worry pumpkins are all over, I have plenty of time to bake a cookie of the month. In honor of the dark and scary holiday, I made an extra dark chocolate cookie with spicy notes, which honestly just enhance the cocoa! These sound odd but the spices really bring out the deep chocolate and create such a rich cookie!
Watch how to make these dark chocolate cookies:
Spicy Dark Chocolate Cookies
- 1 cup unsalted butter, room temperature
- 1 ½ cups dark brown sugar
- ¾ cup white granulated sugar
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 4 oz 100% dark chocolate
- ¾ cup Dutch process cocoa
- 2 cups flour
- 1 ½ tsp baking soda
- 1 tsp salt
- ¾ tsp cinnamon
- ¾ tsp chipotle pepper powder
- ¾ tsp cayenne pepper powder
- ¾ cup pepitas (pumpkin seeds)
- 2 cups bittersweet chocolate chips
- Preheat oven to 350°F. Place pepitas on a baking sheet in an even layer and toast in oven 10-12 minutes until lightly golden. Set aside to cool.
- In a microwave-safe bowl, break up chocolate and heat in 30-second increments, stirring until melted. Set aside to cool slightly.
- In the bowl of a stand mixer, cream butter and sugars until light and fluffy.
- Add eggs and yolk, one by one, mixing after each until incorporated.
- Stir in vanilla and prepared melted chocolate.
- Using a colander, sift the cocoa, flour, salt, and spices. Mix together until no dry streaks remain.
- Stir in pumpkin seeds and chocolate chips.
- Using a 2-ounce cookie scoop, make cookies and place on a parchment-lined baking sheet.
- Bake in preheated oven for 12-15 minutes until the edges are just set.
- Remove from the oven and let cool on pan for 5 minutes. Remove and finish cooling on racks.