Spiced chocolate cookies

By Michael Bonacini
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Total Time



  • 2 1/4 (540 milliliters) cups all-purpose flour
  • 1/2 cup (120 milliliters) sugar
  • 3 tablespoons (45 milliliters) cocoa powder
  • 1/2 teaspoon (2.5 milliliters) ground cloves
  • 3/4 teaspoon (4 milliliters) ground cinnamon
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 1/2 tablespoons (25 milliliters) baking powder
  • 2 large eggs
  • 5 tablespoons (75 milliliters) unsalted butter, room temperature
  • 1/2 tablespoon (7.5 milliliters) honey
  • Zest of 1 orange
  • 2/3 cup (160 milliliters) milk


  • 1/2 cup (120 milliliters) apricot jam
  • 400 grams dark chocolate, broken into pieces
  • 4 1/2 tablespoons (68 milliliters) unsalted butter
  • 3/4 cup (180 milliliters) chopped pistachios, toasted


  1. Preheat oven to 350 F (175 C).
  2. In a large bowl, combine flour, sugar, cocoa powder, cloves, cinnamon, salt, and baking powder. Add eggs, butter, honey, zest, and milk and mix with a hand mixer until a homogenous, slightly sticky batter forms.
  3. Using a 30 milliliter ice cream scoop, scoop batter onto a parchment paper-lined baking sheet. Put in the oven and bake for ten minutes, until the cookie has darkened in colour, but it still soft.
  4. Remove from oven and let cool.
  5. Place the apricot jam in a small bowl, then brush each cookie with a thin layer of jam.
  6. In a bain marie, melt the dark chocolate and butter until glassy and smooth, then remove from heat. Flip a cookie over and dip in chocolate until the entire top is coated, then place dipped side up on cookie sheet. Sprinkle with a generous amount of pistachios. Repeat until all cookies are glazed and garnished with pistachios. Leave to dry, then serve.

Buon Appetito!


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