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Spiced Chocolate Cookies

Our February Cookie of the Month is made with our freshly milled Flourist Sifted Red Fife Flour and our custom East Van Roasters Chocolate. We added Aleppo pepper and cayenne to kick things up a notch. Bake these tasty cookies at home, or try one at the Mill + Bakery this month. 

Spiced Chocolate Cookies 
~ makes 28 cookies
1 cup (227g) unsalted butter
3 1/4 cups (452g) Flourist Sifted Red Fife Flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1.5 tsp cayenne
2 tbsp. ground cinnamon
1 tbsp ground ginger
1 1/2 cups (250g) packed light brown sugar
¼ cup (25g) dark cocoa powder
2 eggs

Optional Toppings
melted chocolate
Aleppo pepper
Maldon salt

Preheat oven to 360º. Line two baking pans with parchment paper.

In a medium saucepan, on the lowest heat possible, melt the butter. Let it melt slowly into the liquid, with no sizzling, or caramelization. Stir regularly.

In a bowl, whisk together the Flourist Sifted Red Fife Flour, baking powder, baking soda, salt, cocoa powder, and spices. Set aside. Combine brown sugar and melted butter. Mix well. Add in the eggs, one at a time, mixing to combine after each one. Use a wooden spoon or spatula to incorporate the dry ingredients. Try not to over mix.

Shape the dough into 2" balls and place on the parchment-lined baking pans, about 3" apart. Bake until the tops of cookies are cracked but the centre is still gooey, about 10-12 minutes, rotating the pan halfway through. Let cool completely.

Melt chocolate and drizzle over the tops of the cooled cookies. Sprinkle with Maldon salt and Aleppo pepper if desired.


Harry Cardwell

Hi – you mention 2” cookie balls. Should these be flattened or will they flatten during baking? Or did you mean 2” rounds? I may figure it out trying to cook them, but would prefer your advice first. Thanks!

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