This batch of cookies will last a nanosecond, once Silent Bob gets winds of their smell. They're full of dark chocolate and cayenne pepper and they deliver a hot kick when you've swallowed a bite - that warm chili-spice heat that stays with you until you swallow some milk.
There's a full teaspoon of cayenne pepper and 3 ounces of dark chocolate chunks in the dry mix of this cookie recipe. My God, what a recipe find! I knew when I saw the chocolate challenge for this month's We Should Cocoa that I would be searching out a cookie recipe. I've had such a yen for some new cookies and have been pretty good about not overindulging in the sweets of late. I found the cookies at Annalise's blog called completely delicious. Her photography is WAY better and it's obvious that she took great pains to get these cookies picture perfect ! Check out her blog!
AND while I'm at it, I will say that the cookie dough is very sticky, so I abandoned the 'roll the dough into balls' instructions and just globbed it on spoons, dipped the tops of the blobs in coarse sugar and glommed the cookies onto the parchment paper ... so much for picture perfect specimens! Wink ...
This recipe makes two dozen, but I would suggest doubling the batch of you've got a raft of kids around the house or a cookie monster with a real sweet tooth.
Yup ... these are really good. I really should have doubled the batch.
shared with others at November's We Should Cocoa challenge, being hosted this month by Shaheen over at Allotment 2Kitchen. Check it!
Now, here's the recipe...
Spicy Chili Chocolate Cookies
a recipe from Annalise's completely delicious foodblog
Makes 2 dozen cookies
Whisk together in a bowl and set aside:
2 c. flour
⅔ cocoa powder
1 tsp. cayenne pepper
½ tsp. salt
½ tsp cinnamon
Whip until creamy and smooth:
¾ c. unsalted butter
1 c. brown sugar
½ c. sugar
Add and continue whipping:
2 large eggs
1 tsp. vanilla extract
Combine the dry ingredients into the wet in two additions, beating by hand to make a thick cookie dough.
1 – 3oz. bar of dark chocolate with chili, coarsely chopped to bite-sized bits
Place parchment paper in cookie sheets.
Place generous teaspoons of dough onto the cookie sheets and sprinkle the tops with coarse sugar.
Press the sugar gently into place and flatten the cookies just a bit.
Bake for 10 minutes and then remove the cookies and let them cool on the cookie sheets.
Store in a covered cookie jar.