Double Chocolate
Cayenne Cookies (modified from this Foodbabbles recipe)
INGREDIENTS
Cookies
1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 Tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs
1 teaspoon vanilla
4 ounces bittersweet chocolate (1 Ghiradelli 60% Cacao bar),
melted
Filling
4 ounces bittersweet chocolate (1 bar), chopped
4 Tablespoons (1/2 stick) unsalted butter
cinnamon sugar, for dusting
DIRECTIONS
Preheat the oven to 350 degrees F.
Line cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, cayenne pepper,
salt, baking powder and baking soda.
Set aside.
Combine the butter, sugars and cocoa powder in a large bowl (or in stand
mixer bowl), and beat on medium speed with electric or stand mixer for about 4
minutes. If you’re using elbow
grease… good luck. Scrape down the
sides of the bowl. Add the eggs one at a time, and mix until blended after each
addition. Add the vanilla along
with the last egg. Continue mixing on medium speed until well blended, about 1
minute.
Add the four ounces of melted chocolate and mix again until just
blended, about 30 seconds. Then mix in the flour mixture in two parts on low speed, waiting until first half is
incorporated before adding the rest.
Using an ice cream scoop or a Tablespoon measure, shape the dough into
balls and drop onto the prepared cookie sheets. If you use two racks at the same
time, switch cookie sheet positions halfway through baking time. Bake 11 to 13 minutes.
Right after taking the cookies out of the oven, make a small, deep well
in the center of each cookie, using the rounded side of a 1/2 teaspoon
measuring spoon. Dust with
cinnamon sugar if desired. Let the
cookies rest until completely cool.
For the filling, melt the remaining chocolate and the butter in the
microwave (heating for 30 seconds and then stirring, 15 and then stirring, and
then at 10 second intervals as necessary) or in a bowl set over simmering water
on the stove, stirring with spatula until smooth. Remove from heat and set
aside until cool and slightly thickened.
Place chocolate mixture in a small zip-top plastic bag (or a pastry bag
fit with a small plain tip). Cut off a small piece of one corner of the plastic bag and pipe the chocolate into
the wells of the cookies. Set
aside for one hour, or until the chocolate is firm to touch.
Serve immediately or store in an airtight container at room temperature
for up to 3 days. Makes
approximately 3 dozen cookies.
Altogether this recipe ROCKED. My only note is that it was a wetter batter than I’m used to
dealing with for cookies – almost a brownie consistency before it went into the
oven. No complaints, though – it
made for a chewy, delicious cookie!
The cookies got rave reviews at the party, too: for the hint of spice,
deep chocolate flavor and surprising texture. I’ll be making it again, for sure.
Recommended for: a special occasion cookie with a bit of
complexity, a Mexican chocolate treat, and a lovely chocolate dessert that won’t
take hours of preparation, but will still impress the guests.
Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking.
Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking.
12 comments:
These look great - but, sigh, not for me. Have a great week
They look and sound great I will give these a try!
I will definitely be trying this!! They look super yummy. Thanks for sharing :)
O wow! WOW!
dang... delicious looking (and great directions by the way)
cookies FTW!
Must make! Just need to get myself some chocolate bars and I'm all set!
Thanks for sharing. :D
Those spices call to me. Oh my. I think I need to make cinnamon cayenne chocolate cookies. Wow!!
They look so good. I'd love a kicked up chocolate cookie, I'm going to have to give these a try!
I'm not a huge chocolate fan, but the ceyenne pepper would be a tasty treat.
Your cookies look very tasty. The addition of the pepper sounds wonderful.
Spicy chocolate is the best! Have you ever made mole brownies? Heaven.
Every time that I think about chili with chocolate I think about the movie Chocolat. I've never tried it before but I keep seeing the recipes. I'll remember this next time my sister is in town--she loves Mexican fare.
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