Prep 30 mins
Cook 20 mins
If you’re looking for a chocolate cookie with a real kick, look no further. These cookies are a perfect marriage of chocolate and spicy. They are firm, but chewy-melt-in-your-mouth. For comparison, I lean toward “medium” heat when it comes to salsa. This recipe is adapted from an excellent food blog called Baking Bites.
- 1 1⁄2 cups unbleached all-purpose flour
- 3⁄4 cup cocoa powder
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups butter, room temperature
- 1 cup sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 egg
- In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
- In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
- Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
- Divide the dough in two and roll each half into a log that’s 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
- Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3” cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.
The flavor on these cookies is very nice, but I felt that the texture was drier than I would prefer in a cookie; even a little crumbly. I don't see myself making this recipe again. I did up the cayenne by 1/4 of a tsp and that provided a great level of heat.
Spicy! Well, not too spice, but just like the description says a perfect marriage of chocolate and spicy. The texture is also perfect, I loved these cookies! Thanks for posting A.B, Hall. Made for PAC fall 08.