Chocolate Spice Cookies
Believe it or not, the two cookies in this photo share the same delicious ginger-spiced dough. The main recipe will result in a patterned cookie laced with cocoa, embossed with a cookie stamp, and brushed with an orange-butter glaze; head to the variation for a simpler—but no less delicious—version that is packed with chopped semi-sweet chocolate and rolled in sanding sugar for sweet sparkle.
To create the pattern on the spice cookies, use Nordic Ware Geo Cast stamps, available at Amazon.
Chocolate-Chunk Spice Cookies (Makes 28)
Omit cocoa powder. Increase flour to 1 2/3 cups, increase brown sugar to 1 cup, and increase butter to 1 1/2 sticks. Beat in 6 ounces (1 1/2 cups) chopped semisweet chocolate at end of step 1. Use a 1 1/2-inch scoop to make balls (about 2 tablespoons). Roll in sanding sugar, then place about 2 inches apart on parchment-lined baking sheets. Refrigerate 20 minutes. Bake, rotating sheets once, until cookies are just set but still a little bit soft in center and slightly darker around edges, 12 to 13 minutes. Omit glaze.