Mustard Spiced Chocolate Cookies: An Unexpected Culinary Experiment and Honest Review

The world of baking is often perceived as a realm of comforting, predictable flavors: rich chocolate, warm vanilla, sweet cinnamon. However, every now and then, an unconventional recipe emerges that challenges our preconceptions. Such was the case with the Mustard Spiced Chocolate Cookies, a recipe that found its way to me years ago, courtesy of a Colman’s Mustard PR representative. My initial notes from that first baking adventure vividly describe the experience: “The cookies are good, but undeniably different. The best way I can articulate their unique profile is ‘sharp.’ These aren’t just any chocolate cookies; they possess an intriguing edge. It’s not a fiery spice or a heat-producing kick, but rather a distinct, almost pointed flavor that lingers. I wouldn’t call it ‘metallic’ as that carries a negative connotation, but the mustard undeniably amplifies the inherent bitterness of the dark chocolate, resulting in a prolonged and thought-provoking aftertaste on the tongue.”

Having revisited this recipe multiple times since that initial encounter, my perspective largely remains consistent. While culinary exploration is always exciting, the fundamental question persists: does mustard truly belong in a dark chocolate cookie? This isn’t to say every ingredient must fit a conventional mold, but some pairings simply don’t achieve a harmonious balance. This particular recipe, interestingly, was originally formulated with a UK audience in mind, evident from its call for margarine and self-raising flour – ingredients that present specific challenges for bakers in the United States.

Let’s delve into the ingredient nuances. Firstly, margarine. While USA margarine can be used, many American brands have undergone reformulations over the years, often reducing their fat content. For successful baking, particularly in recipes requiring a rich, tender crumb, it’s crucial to select a margarine with a minimum of 82% fat. Brands like Olivio, Country Crock, or Earth Balance are often better choices, as lower fat content can significantly impact the cookie’s texture, spread, and overall richness. The subtle differences in fat composition can turn a potentially chewy cookie into a dry, crumbly disappointment.

Secondly, self-raising flour. This staple of British baking isn’t as commonly stocked in American pantries as all-purpose flour. The risk here is that many US bakers, upon encountering “self-raising flour,” might simply substitute an equal amount of all-purpose flour. This substitution, without the addition of separate leavening agents like baking powder and a pinch of salt, will result in dense, flat, and overly dry cookies. For those in the US without self-raising flour, a common workaround is to combine 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and 0.25 teaspoons of salt for every cup of self-raising flour required. This adjustment is critical for achieving the desired lift and texture.

And then, of course, there’s the mustard itself. The recipe explicitly calls for a full tablespoon of Colman’s Dry Mustard. And yes, you can absolutely taste it. It’s not a background note; it’s a prominent player in the flavor profile. One might consider reducing this to a teaspoon for a more subtle impact, but presumably, the intent of the original recipe was for the mustard to be noticeable, creating that “edge” in conjunction with the orange juice and chocolate. The mustard here acts less as a direct spice and more as a flavor enhancer, intensifying the chocolate’s inherent qualities and introducing a unique, almost savory brightness that cuts through the sweetness.

For those genuinely intrigued by the versatility of dry mustard beyond condiments, Colman’s official website is an excellent resource, offering a plethora of recipes. However, if your curiosity is piqued by this particular chocolate cookie experiment, here is the recipe, along with some critical notes and potential adaptations. One notable advantage of this recipe is that it is inherently egg-free. This makes it a fantastic starting point for those with egg allergies or for bakers looking to create a vegan-friendly treat. To achieve a fully vegan cookie, simply substitute the soft margarine with a high-fat vegan margarine (such as Earth Balance sticks) and replace the natural yogurt or sour cream with a vegan milk-based yogurt or a full-fat coconut milk-based yogurt. Given its unique nature, I highly recommend making a half batch for your first attempt to gauge your personal preference for this unconventional flavor combination.

Mustard Spiced Chocolate Cookies

Ingredients:

• 225g (8oz) soft margarine (or 16 tablespoons softened unsalted butter for a richer flavor)
• 225g (8oz) caster sugar (approximately 1 cup plus 2 tablespoons plus 1 teaspoon granulated sugar)
• 30ml (2 tbsp) natural yogurt or sour cream (or a vegan alternative)
• 30ml (2 tbsp) orange juice (freshly squeezed for best flavor)
• 15ml (1 tbsp) Colman’s Dry Mustard (or a high-quality alternative)
• 50g (2 oz) unsweetened cocoa powder (Dutch-processed for a darker color and milder flavor, or natural cocoa)
• 300g (11 oz) self-raising flour (approximately 2 cups plus ⅓ cup plus 1 tablespoon flour)**
• 1-2 cups chocolate chips (optional, but highly recommended for added texture and sweetness balance)

Instructions:

1. Prepare the Wet Ingredients: In a large mixing bowl, thoroughly beat together the softened margarine (or butter), caster sugar, natural yogurt (or sour cream/vegan alternative), orange juice, and the Colman’s Dry Mustard. Continue beating until the mixture is light, creamy, and well combined. This ensures the sugar is adequately dissolved and the flavors are evenly distributed.
2. Combine Dry Ingredients: In a separate bowl, sift the unsweetened cocoa powder and self-raising flour. Sifting is important for aerating the flour and preventing lumps, though a thorough whisking will also suffice.
3. Form the Dough: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until a soft dough begins to form. Be careful not to overmix, as this can lead to tough cookies. The original recipe notes a “soft” dough, but in practice, you might find it to be quite stiff, which is acceptable. If using chocolate chips, fold them in at this stage until evenly distributed.
4. Shape the Cookies: Take small portions of the dough and roll them between your palms to form smooth, walnut-sized balls. Aim for consistent sizing to ensure even baking.
5. Arrange and Bake: Place the dough balls onto a prepared baking sheet, leaving adequate space between each to allow for spreading. Preheat your oven to 375°F (190°C or Gas Mark 5). Bake for approximately 12 minutes.
6. Cool: Once baked, transfer the cookies to a wire rack to cool completely. This allows them to firm up and prevents them from becoming soggy.

This recipe yields about 45 cookies, depending on the size you roll them.

Important Baking Notes and Tips:

• Baking Time Correction: The original recipe suggested a baking time of 15-20 minutes. However, through repeated testing, it’s clear that this duration is far too long for these particular cookies. Baking them for 15-20 minutes would result in overly dry, hard, and unpalatable cookies. A precise 12 minutes at the specified temperature is crucial for achieving a tender, slightly chewy texture while ensuring they are cooked through.
• Flour Measurement Precision: If you are measuring flour by volume (cups) rather than by weight (grams), it is absolutely essential to measure correctly. First, fluff up the flour in its container. Then, gently spoon the flour into your measuring cup until it overflows, and level it off with the straight edge of a knife. Do not pack the flour down into the cup. Using too much flour, a common mistake, is the primary culprit behind dry, dense, and crumbly cookies. Weighing your flour is always the most accurate method and is highly recommended for consistent baking results.

In conclusion, these Mustard Spiced Chocolate Cookies are not for the faint of heart or those seeking a conventional sweet treat. They offer an adventure for the palate, a conversation starter, and a testament to the unexpected harmony that can sometimes arise from daring ingredient combinations. While I maintain my reservations about the inherent “belonging” of mustard in a chocolate cookie, I also appreciate the culinary courage it represents. For adventurous bakers, those exploring egg-free options, or simply anyone curious enough to try a truly unique flavor profile, this recipe offers an intriguing journey. Just be sure to heed the advice on ingredient substitutions and baking times for the best possible outcome. Happy baking, and may your taste buds be pleasantly surprised!