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Casa M Spicy Chocolate Drops

chocolate cookies on a white plate with spices

What makes these Chocolate Drops so special? They have a spicy little kick because they are made with Casa M’s Chain Reaction Spice. This is a take on my Chocolate Snaps. Crispy on the outside and slightly chewy and chocolatey on the inside. I love it when the chocolate oozes out. Believe it or not, they start with a Devil’s Food Cake Mix! They don’t make a big batch so I like making them into mini sized cookies, but they are super easy to make! And the best thing is, the dough freezes easily. Make a batch, flash freeze and bake when needed for the holidays.

chocolate cookies on a white plate with spice container

Most people don’t think of adding Chain Reaction to desserts. But it’s absolutely fabulous and gives these cookies the right amount of kick!

How to Make Casa M Spicy Chocolate Drops in Pictures:

Chain Reaction spice over mixing bowl

Preheat oven to 375°. Combine cake mix, oil, eggs, ginger, 1/2 tablespoon Casa M Chain Reaction spice (paid link), cinnamon and port.

chocolate chips in a measuring cup, mixing bowl with dough

Stir in chocolate chips. Be careful not to over mix as the batter gets very sticky.

sugar in a bowl with spice

Mix together in a bowl or on a dinner plate, 1/4-1/2 cup sugar and 1/2 teaspoon Casa M Chain Reaction.

sugar in a bowl with chocolate dough and scoop

Use a 1 1/2 inch ice cream scoop or cookie dough scoop (paid link)/spoon. Spray the cookie dough scoop (paid link)/spoon with cooking spray (all sides). Scoop out cookies into spiced sugar. Roll cookies in sugar and form into a rounded ball with hands. You may need to stop during the scooping, clean your scoop and spray again, then continue scooping. They can get very sticky.

chocolate dough on a baking sheet with parchment

Place on a cookie sheet lined with parchment paper (paid link) a few inches apart.

chocolate drops on a baking sheet with parchment

At this point you can flash freeze them if you want. If you want to bake them right away, I do suggest chilling them in the freezer for 5 minutes or the refrigerator for 15 minutes, then bake them.

chocolate drops on a cookie sheet with parchment

Bake 6-8 minutes. Do not overbake or they will be too dry tasting. Cookies will “crack,” and look “set.” Cool at least 3-5 minutes before removing them to cooling racks. Store in an airtight container.

chocolate cookies on a white plate with spice
What makes these Chocolate Drop Cookies so special?
They have a spicy little kick because they are made with Casa M’s Chain Reaction.
chocolate cookies on a white plate with spices

Casa M Spicy Chocolate Drops

What makes these Chocolate Drops so special? They have a spicy little kick because they are made with Casa M's Chain Reaction Spice. This is a take on my Chocolate Snaps. Crispy on the outside and slightly chewy and chocolatey on the inside. I love it when the chocolate oozes out. Believe it or not, they start with a Devil's Food Cake Mix! They don't make a big batch so I like making them into mini sized cookies. But they are super easy to make! And the best thing is, the dough freezes easily. Make a batch, flash freeze and bake when needed for the holidays.
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Dessert
Servings 4 dozen

Ingredients
  

  • 1 pkg Devil's Food Cake Mix
  • 1/3 cup olive oil
  • 2 eggs, beaten lightly
  • 1/2 tablespoon Casa M Chain Reaction Spice
  • 1 teaspoon cinnamon
  • 1 tablespoon ginger, freshly grated
  • 1 tablespoon port, wine or water
  • 3/4 cup semi sweet chocolate chips
  • cooking spray -spray the cookie scoop or spoon
  • 1/2 teaspoon Casa M Chain Reaction – for sugar topping

Instructions
 

  • Preheat oven to 375°.
  • Combine cake mix, oil, eggs, ginger, 1/2 tablespoon Casa M Chain Reaction spice, cinnamon and port. Stir in chocolate chips. Be careful not to over mix as the batter gets very sticky.
  • Mix together in a bowl or on a dinner plate, 1/4-1/2 cup sugar and 1/2 teaspoon Casa M Chain Reaction.
  • Use a 1 1/2 inch ice cream scoop or cookie dough scoop /spoon. Spray the cookie dough scoop/spoon with cooking spray (all sides). You may need to stop during the scooping, clean your scoop and spray again, then continue scooping. They get very sticky.
  • Scoop out cookies into spiced sugar. Roll cookies in sugar and form into a rounded ball with hands. Place on a cookie sheet lined with parchment paper a few inches apart. At this point you can flash freeze them if you want. If you want to bake them right away, I do suggest chilling them in the freezer for 5 minutes or the refrigerator for 15 minutes, then bake them.
  • Bake 6-8 minutes. Do not over bake or they will be too dry tasting. Cookies will "crack," and look "set." Cool at least 3-5 minutes before removing them to cooling racks. Store in an airtight container.
Tried this recipe?Let us know how it was!
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