I am a little obsessed with spices and “flavor profiles” as Gordan Ramsey and all the other big-time chefs would call it. I love experimenting with different ingredients and making new recipes. When I found this recipe on Epicurious I was in love. There were loads of spices, fruit, and my personal favorite chocolate. I changed the recipe a little to suit my needs and what I had in my kitchen, but the resulting cookies were delicious. 

Ingredients:

Cookies:

1 tbsp brandy (definitely optional)

280 g/ 1 ¼ cups all-purpose flour

1 1/2 tsp best-quality cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp each ground cinnamon, allspice, ginger, and nutmeg

1/4 tsp salt

5 oz / 150 g good-quality dark chocolate, coarsely grated

1/2 cup / 125 g salted butter, softened

2/3 cup / 125 g superfine (preferably but granulated is fine) sugar

1 tsp vanilla extract

1/2 tsp grated lemon zest or ½ tsp lemon extract

1 1/2 tsp grated orange zest or a couple of splashes of orange juice

1 large egg (room temperature)

Glaze:

3 tbs of orange juice

1 ⅓ cups of powdered sugar

Instructions:

1. Beat butter, sugar, vanilla extract, and zest together. Beat until aerated (about 1 min) 
2. Add brandy and egg and beat for another minute 
3. Add dry ingredients and mix on low until incorporated
4. Add chocolate and stir in by hand
5. Refrigerate dough for at least 1 hour
6.  Preheat oven to 375 Fahrenheit
7. Divide dough into 32 twenty-five gram balls 
8. Divide balls between 2 lined sheet pans and bake for 10 minutes until the top firms up but the center is still soft
9. While the cookies are still warm whisk together the ingredients for the glaze and pour over slightly warm cookies
10. Enjoy!

Cecilia Ashenuga ‘24, Food and Wellness Editor

cashenuga@montroseschool.org