Chocolate Like It’s Hot

I must have seen this recipe on Pinterest way over a year ago and I had been dying to try it ever since, but I never felt like there was an appropriate opportunity for me to bake these Spicy Mexican Chocolate Cookies. I obviously could have baked them just for fun, but, as previously mentioned, I try really hard not to bake unless I have somewhere to bring the goods. Right now, for instance, I am struggling with a really strong urge to bake this “Perfected Yellow Cake.” I have no immediate occasion to bake it for but I’m sure I won’t be able to hold out for long, so look for it in an upcoming post. Spicy Chocolate Cookies - STARTED FROM THE BATTER Anyway, I finally had the PERFECT opportunity to bake these Spicy Chocolate Cookies. A few weeks ago my parents decided to throw a summer fiesta (aka Mexican themed party) and my mind immediately went to these cookies. IMG_4114 They turned out unique and delicious and had a really lovely consistency. They’re actually more of a cakey cookie, so I guess it depends on your preference. If you follow the recipe exactly, they will have a nice hint of spice and the cinnamon will probably stand out the most. If you want to kick them up a notch you can add a bit more chili powder or cayenne pepper, but I would recommend making the original recipe first to see how you like them. Spicy Chocolate Cookies - STARTED FROM THE BATTER Start by melting the chocolate and butter. Then, beat together brown sugar, granulated sugar, vanilla, and eggs. Spicy Chocolate Cookies - STARTED FROM THE BATTER In a separate bowl, combine flour, cocoa powder, cinnamon, chili powder, ground cayenne pepper, baking soda, and salt. Spicy Chocolate Cookies - STARTED FROM THE BATTER Add the dry ingredients to the chocolate batter and mix until just combined. Pour in the cooled chocolate and continue to mix until evenly distributed. Spicy Chocolate Cookies - STARTED FROM THE BATTER Next, fold in the chocolate chips. Spicy Chocolate Cookies - STARTED FROM THE BATTER I made 24 cookies out of this batch and they came out on the larger side. Because they’re very rich, you might want to make them a little smaller and make something like 30 cookies. Spicy Chocolate Cookies - STARTED FROM THE BATTER As a fan of both cinnamon and spicy food and obviously chocolate, I really enjoyed these cookies as a different take on traditional chocolate. Not everyone will like them, but those who do will probably love them. Spicy Chocolate Cookies - STARTED FROM THE BATTER

P.S. I love Snoop Dogg.

Spicy Chocolate Cookies

  • Servings: 24-30
  • Time: 15 min prep + 35 bake time
  • Print

Spicy Chocolate Cookies - STARTED FROM THE BATTER

Ingredients:

  • 1/2 cup unsalted butter
  • 4oz unsweetened chocolate, coarsely chopped
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tbs ground cinnamon
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 325 degrees F. In a microwave safe bowl melt the butter and chocolate in 25-second increments, mixing between each interval. Cool the chocolate mixture to room temperature.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or regular beaters if that’s all you have, like me), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
  3. In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.
  4. Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.
  5. Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days.

(recipe from Cooking Channel)

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