Quick and Easy Spicy Chocolate Snaps are to die for – a spicy, chewy, chocolate cookie combination! And if you’re a red wine lover, these little cookies are it! Nothing makes me happier than savoring one of these yummy spicy cookies with a nice glass of Syrah or Cabernet. Ok, skinny cookies? Yeah not so much. This recipe is definitely under my, “Not So Skinny Recipes,” section. Every once in a while though you’ve got to live and this one is worth the splurge.
- 1 pkg. Duncan Hines Devil’s Food Cake Mix
- 1/3 c. oil
- 2 eggs, beaten lightly
- 1 T. freshly grated ginger
- 1/2 T. black pepper
- 1 t. cinnamon
- 1 T. water
- 3/4 c. chocolate chips -semi sweet
- about 1/4 c. sugar (to roll the balls in, or sprinkle on top)
- Preheat oven to 375°.
- Combine cake mix, oil, eggs, ginger, pepper, cinnamon and water. Stir in chocolate chips. Be careful not to over mix as the batter gets very sticky.
- Use a 1 1/2 inch ice cream scoop or cookie dough scoop /spoon. Spray the cookie dough scoop/spoon with cooking spray (all sides). You may need to stop during the scooping, clean your scoop and spray again, then continue scooping. They get very sticky.
- Scoop out cookies into a bowl of sugar. Roll cookies in sugar and form into a rounded ball with hands. Place on a cookie sheet lined with parchment paper a few inches apart. At this point you can flash freeze them if you want. If you want to bake them right away, I do suggest chilling them in the freezer for 5 minutes or the refrigerator for 15 minutes, then bake them.
- Bake 8-10 minutes. Cookies will “crack,” and look “set.” Cool at least 3-5 minutes before removing them to cooling racks. Store in an airtight container.
The best way to do these cookies is to ball them up, place on cookie sheet with parchment and “flash freeze” uncovered in freezer until frozen. Then remove and put them into a Ziplock bag or vacuum sealed bags. When ready to bake, take out what you need, thaw out for about 15 min, then bake as directed.