Chinese five spice is a blend of 5 spices: cinnamon, fennel, cloves, star anise, and Szechuan peppercorns (also called pink peppercorns). It’s common in many Asian dishes, and you can find premade blends in the dried spice section of most grocery stores. It’s typically used in savory dishes, but when combined with dark chocolate like I did in these chocolate Chinese five spice cookies, it’s amazing!
Have you ever used Chinese 5 spice in a dessert? I first tried a dessert with Chinese 5 spice on a recent trip to Disney World for the Wine and Dine Half Marathon. We stayed a bit longer for a proper vacation and that’s when inspiration for these cookies struck! We were having lunch at the Harambe Market in Animal Kingdom, and they serve a milk tert with chocolate, coconut, and Chinese 5 spice. I was intrigued, and we were going to order one, but the Godfather and I split to order meals from two different stalls at the market and dessert was on his list but he forgot. He did also have the small one with him, so it’s understandable. I was a little sad, but the lines were too long to make waiting again worthwhile and I’m a baker, I play with food for a living. I was determined to combine dark chocolate and 5 spice somehow. And we found another dish that lunch that I’ll be sharing with you in a few weeks because it’s amazing.
The best part is, once these cookies were made, I had the perfect event to share them! Last year I participated in my first Food Blogger Cookie Swap and made my shortbread turtle thumbprint cookies. This year, I wanted to create something equally amazing to share with my foodie friends and I knew this recipe was IT! What more appropriate event to pull out something unique than to share with a bunch of food bloggers?
Wednesdays are also an appropriate time. This weekend is good too.
I’ve made several batches of these cookies already and have at least one more on the calendar to bake this year. Chinese Five Spice Chocolate cookies may have just officially earned their spot on the “annual” Christmas cookie list. Enjoy, darlings!
I received tasty treats from: Angie’s Southern Kitchen (Chocolate Sparkle Cookies), Sugar & Wine (DoubleChocolate Caramel Cookies), Koko Cooks (Suzanne was brave enough to mail darling polar bear mint chocolate macarons!)
p.s. – If you’re a food blogger and want to get involved next year, sign up here for notifications!
- 1 cup sugar
- 2 tbsp sticks unsalted butter 16, softened
- 1 egg
- 2 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 1 tsp Chinese 5 Spice powder
- 1/2 tsp vanilla extract
- 1 cup dark chocolate chips
Preheat your oven to 375 F and line two baking sheets with silicone mats or parchment paper. Set aside.
Cream together the butter and sugar in a mixing bowl until soft and fluffy.
Add the egg and vanilla.
In another mixing bowl, sift together the flour, baking powder, baking soda, cocoa powder, salt, and 5 spice powder.
Slowly add the dry ingredients to the butter/egg mixture and stir until just combined.
Stir in the chocolate chips.
Using a cookie scoop, ice cream scoop, or tablespoon, scoop the cookie mixture onto the baking sheets in approximately 1.5 tbsp increments.
Bake 10-12 minutes, rotating the pans once midway through baking.
Allow the cookies to set on the baking sheets 5 minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container up to 1 week.