• 2 cups all-purpose flour (260 grams; spooned and leveled for accurate measurement, which is crucial for texture)
• ½ teaspoon baking soda (provides lift and helps with the cookies’ desired crispness and browning)
• ¾ teaspoon salt (a non-negotiable ingredient that balances sweetness and enhances all other flavors)
• 2 teaspoons ground cinnamon (for a warm, comforting, and aromatic depth)
• ¾ teaspoon ground cloves (adds a strong, sweet, pungent, and slightly peppery spice note that pairs beautifully with chocolate)
• ¼ teaspoon red pepper flakes (this is the secret ingredient for a subtle, intriguing warmth that perfectly complements and awakens the chocolate flavor)
• ⅓ cup unsweetened natural cocoa powder (provides the rich, deep chocolate flavor and reacts with baking soda for proper leavening)
• 1 stick unsalted butter, softened (114 grams; ensures proper creaming with sugar and a tender crumb)
• ½ cup granulated sugar (100 grams; contributes to sweetness, structure, and the desired crispness)
• ¼ cup molasses (adds moisture, a distinct deep flavor, a beautiful dark color, and a slight chewiness; opt for unsulphured light molasses)
• 1 large egg (acts as a crucial binder, provides structure, and adds richness to the dough)
• Sprinkles or Cinnamon Sugar (optional, for decoration and an extra touch of flavor and texture on top)

• Prepare your oven and baking sheets: Begin by preheating your oven to a steady 325 degrees F (160 degrees C). This slightly lower temperature is ideal for baking these cookies, allowing them to bake evenly without burning the edges and developing their signature crisp texture. Next, line two standard-sized baking sheets with high-quality parchment paper. Parchment paper is essential here as it not only prevents the cookies from sticking but also ensures easy cleanup and promotes even browning on the bottom.
• Combine dry ingredients: In a medium-sized bowl, meticulously whisk together all of your dry ingredients: the all-purpose flour, baking soda, salt, natural unsweetened cocoa powder, ground cinnamon, ground cloves, and the red pepper flakes. Whisking vigorously ensures that all these dry components are thoroughly combined and evenly distributed throughout the mixture. This step is crucial for uniform flavor in every bite and consistent texture across all your cookies. Set this well-mixed dry ingredient blend aside.
• Cream butter and sugar: In a large mixing bowl, using either a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together. Beat on medium speed until the mixture becomes notably light, fluffy, and creamy in consistency. This creaming process is vital as it incorporates air into the butter, which will later contribute significantly to the cookies’ light, crisp texture.
• Add wet ingredients: Next, beat in the large egg until it is fully incorporated into the butter-sugar mixture. Remember to pause and scrape down the sides of the bowl with a spatula frequently to ensure that all ingredients are thoroughly and evenly mixed. After the egg, add the molasses and beat again until the mixture is smooth and uniform in color and texture, scraping the bowl once more to catch any lingering unmixed ingredients from the bottom or sides.
• Form the dough: Gradually add the reserved dry flour mixture to the wet ingredients in the large mixing bowl. Using a heavy-duty rubber scraper or a sturdy wooden spoon, stir the mixture until it is just combined and a thick, cohesive dough forms. It’s important to be careful not to overmix the dough at this stage, as excessive mixing can develop the gluten in the flour too much, leading to tough and less tender cookies.
• Shape and decorate: Scoop the cookie dough by rounded teaspoonfuls. For the best results and uniform baking, utilizing a small cookie scoop (approximately 1 tablespoon size) will ensure consistent cookie sizes. Roll each scoop of dough into a smooth, even ball between your palms. Arrange the dough balls a few inches apart on your prepared parchment-lined baking sheets to allow ample space for them to spread during baking. Gently press each ball down with the palm of your hand or the bottom of a flat glass to create flattened circles, ideally about 1 ½ to 2 inches in diameter. Before baking, elevate their appeal by sprinkling the tops generously with your choice of cinnamon sugar or decorative sprinkles for added visual charm and a hint of extra flavor and crunch. Alternatively, for a full coating, you can roll the dough balls in cinnamon sugar *before* pressing them down.
• Bake the cookies: Place one baking sheet of cookies at a time into your preheated 325 degrees F oven. Bake for approximately 12-15 minutes, or until the edges appear visibly set and the centers of the cookies look firm. The exact baking time can vary slightly depending on the nuances of your specific oven, so it’s always wise to keep a close eye on them towards the end of the baking cycle. For optimal crispness and to ensure even heat distribution, avoid overcrowding the oven; bake in batches if necessary.
• Cool and enjoy: Once baked to perfection, carefully remove the baking sheets from the oven. Allow the Chocolate Spice Cookies to cool on the hot sheets for a few minutes – this helps them firm up slightly before handling. After a short rest, transfer them gently to a wire rack to cool completely. Cooling fully on a wire rack is essential as it allows air circulation, which greatly enhances their desired crisp texture. Once cool, serve and savor these wonderfully delicious and aromatic Chocolate Spice Cookies!

Butter type: If you find yourself using salted butter instead of the recommended unsalted butter, remember to adjust the added salt in the recipe. Reduce the amount of salt to about ¼ teaspoon to ensure your cookies are perfectly balanced and not overly salty.

Accurate flour measurement: For precise and consistent baking results, always spoon your all-purpose flour into the measuring cup lightly and then level it off with a straight edge (like the back of a knife). Avoid scooping directly from the bag, as this can compact the flour, leading to too much flour in your dough and potentially dry, tough cookies.

Spice adjustment: The red pepper flakes add a unique, subtle warmth. Feel free to adjust the amount to your personal preference. For a milder cookie, you can omit them entirely. If you enjoy an extra kick, a tiny pinch more can be added, but be careful not to overpower the other spices and chocolate.

Molasses choice: The type of molasses can significantly impact the flavor. It is recommended to use unsulphured light or dark molasses for this recipe. Blackstrap molasses, while robust, can sometimes be too strong and bitter, altering the intended delicate balance of flavors in these cookies.