These Garam Masala Chocolate Cookies are rich with chocolate flavor and filled with warming spices. A delicious treat that’s perfect for dunking in a glass of milk.
One of our favorite ways to experiment in the kitchen is using spice blends that are typically used in savory dishes and putting them in a dessert (ex. our Five Spice Dark Chocolate Budino). Since garam masala already has a blend of spices used in holiday desserts like cinnamon, cardamom, cloves etc., it felt like a natural option for spicing up a sweet treat.
These garam masala cookies taste similar to chai cookies, but with a warmer flavor profile from spices like cumin. The goal was to make a bakery-style cookie so these are fairly large and they’re great for soaking in a glass of milk!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Dutch-Processed Cocoa Powder: Dutch-processed is our go-to cocoa powder because it has a richer chocolate flavor than natural cocoa powder.
- Espresso Powder: This intensifies the flavor of the chocolate in the cookies. We’re only using a small amount so you shouldn’t be able to taste any coffee.
- Garam Masala: This blend of warming spices pairs perfectly with the chocolate.
- Ground Cinnamon: The extra cinnamon offsets the savory spices in the garam masala, amplifying the “dessert spices” in the blend.
- Eggs: Leave them out for 1-2 hours to bring them to room temperature. If you’re in a pinch, set them in a bowl of warm water for 5-10 minutes.
Kitchen Equipment
- Kitchen Scale
- Oven Thermometer
- Mixing Bowls
- Large Baking Sheet
- 2 oz Cookie Scoop
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Combine the dry ingredients. Add them to a medium bowl and whisk until combined.
2. Mix the wet ingredients. Melt the butter then whisk in the sugars. Add the eggs and vanilla and whisk until smooth.
3. Fold in the dry ingredients. Add the flour mixture to the wet ingredients and fold until just combined.
4. Chill the dough. Cover the bowl then refrigerate for 30-45 minutes to stiffen the dough.
5. Roll in sugar. Use a 2 oz cookie scoop to portion the cookies then roll into a ball. Coat the outsides with sugar then place on a lined baking sheet.
6. Bake the cookies. Bake until the tops of the cookies are cracked and the edges are set. The insides of the cracks should look a bit fudgy.
Expert Tips
- Keep leftover dough in the fridge while you bake. You’ll likely have to bake in batches, meaning you’ll have a bit of dough still in the bowl. Keep it in the fridge while you bake the first batch so it doesn’t get too sticky and hard to work with.
- Bake until the cracks look slightly underdone. These cookies can easily dry out in the oven, so keep an eye on them. You’ll know they’re done when the insides of the cracks look similar to fudgy brownies.
FAQ
Place leftover cookies in an airtight bag and store them at room temperature for up to 2-3 days.
Yes. Chill the dough in the fridge then portion them out with a cookie scoop and place them on a small baking sheet. Freeze for about 1 hour then put them in a sealed bag. When you’re ready to bake them, leave them out until lightly sticky, then roll in granulated sugar before baking. Just keep in mind that they may need a few extra minutes in the oven.
Baking in Grams
All of our baking recipes are carefully tested using grams so that you get a beautiful and delicious baked good every time. While we provide cup measurements, we can’t guarantee that they’ll produce good results. There’s more room for error when using cups, and how you pack your ingredients can make a significant difference. This is why we recommend measuring by weight so you’re guaranteed for success in the kitchen! All you need is a kitchen scale and you’re good to go!
If you made this Garam Masala Chocolate Cookies recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Garam Masala Chocolate Cookies
Equipment
- Kitchen Scale
- Large Baking Sheet
- 2 oz (60 ml) Cookie Scoop
Ingredients
- 240 g (2 cups) all-purpose flour spooned and leveled
- 100 g (1 cup) Dutch-processed cocoa powder spooned and leveled
- 1 tbsp garam masala
- 1 tsp ground cinnamon
- 1 tsp espresso powder
- 1 ¼ tsp baking soda
- 1 tsp fine sea salt
- 226 g (1 cup) unsalted butter
- 150 g (¾ cup) granulated sugar
- 200 g (1 cup) light brown sugar packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
For Rolling
- 67 g (⅓ cup) granulated sugar
Instructions
- In a medium bowl, whisk the together the flour, cocoa powder, garam masala, cinnamon, espresso powder, baking soda, and salt. Set aside.
- In a large heatproof bowl, heat the butter in 30 seconds intervals in the microwave until just melted. You can also melt it in a small saucepan over medium-low heat then transfer it to a large bowl.
- Add both sugars to the melted butter and whisk until well combined. Add the eggs and vanilla and whisk until smooth.
- Fold in the dry ingredients until just combined. Cover and chill in the fridge for 30-45 minutes.
- Meanwhile, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Place the rolling sugar in a shallow bowl and set aside.
- Use a large 2 oz cookie scoop to portion the cookies then roll into a ball.
- Roll the cookies in the granulated sugar then place 2-3 inches (5-7.5 cm) apart on the prepared baking sheet.
- Bake for 15-17 minutes until cracks form on the surface and the edges are set. The insides of the cracks should look slightly fudgy.
- Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- You’ll likely have to bake in batches, meaning you’ll have a bit of dough still in the bowl. Keep it in the fridge while you bake the first batch so it doesn’t get too sticky and hard to work with.
- Storage: Place leftover cookies in an airtight container or Ziploc bag and store them at room temperature for up to 2-3 days.
Rebecca says
Delicious and not too sweet
Fanciful Eats says
Thanks for trying the recipe, Rebecca!