Tuesday, December 20, 2011

Spicy Chocolate Cookies

Something my son says that cracks me up every time is "it's spicy". This is mostly because he's two and most of the things he has to say are adorable and make me laugh. He hasn't tried these because he hasn't seen them but I sure he would want four in one sitting. Well, these cookies have a bit of adjustable heat in them. If you like it spicy add more than a pinch of cayenne, otherwise I recommend sticking to the recipe.

I added a few taps from the spice jar of cayenne and there is a pleasant light heat in the back of my throat after eating them. Chocolate and heat seems to be taking over the world and people are big fans. To much heat that is overpowering is not a good combination with chocolate though.

I think mini chips might be adorable but the original recipe calls for chunks, which I didn't have. These are soft on the inside and a bit crunchy on the edges which is my perfect cookie :). So, here we go! Happy Baking everyone!

Spicy Chocolate Cookies
Makes about 14 cookies                   


- ¾ cup + 2 tablespoons (1/2 of 11.5-oz. pkg.) semi-sweet chocolate chunks, divided
- ¾ cups all-purpose flour
- ¾ teaspoons ground cinnamon
- ½ teaspoon baking powder
- pinch salt
- pinch ground cayenne pepper
- ¼ cup (½ stick) butter, softened
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract                                         


1. Microwave ½ cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted. 

2. Combine flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add egg and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.

3. Preheat oven to 350ยบ F. Line baking sheets with foil.
4. Shape or scoop dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
5. Bake for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks.

Printable recipe

Recipe adapted from verybestbaking.com

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