Garam Masala Chocolate Cookies
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.
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.
Nutrition
Serving: 1 cookie | Calories: 250kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Sodium: 218mg | Fiber: 3g | Sugar: 23g
Tried this recipe?Let us know how it was by leaving a comment down below!
