Chili Chocolate Cinnamon Cookies

 

 

These chili chocolate cinnamon cookies are scrumptious.

 
I have to admit I love this cookie recipe.  On the outside, these cookies have a delicate crackly texture.  And on the inside, there’s a chocolate fudgy consistency set off by a unique combination of cinnamon, vanilla, chili and cayenne.  Talk about yum!

 

If you’ve never seen the movie Chocolat, staring Juliette Binoche, Judi Dench, and Johnny Depp,  I encourage you to look for it and watch it with your family over the holidays.  The story is basically one of a woman and her daughter who blow into a small French town on the wind and overcome suspicion and fear by making all sorts of chocolate sensations.  And of course one of the favorite chocolates they make contains chili peppers.

 

 

The crackly exterior reminds me of brownies.

These cookies are downright delectable.

I must admit, up until the time I saw the movie it had never occurred to me to eat chocolate with a spice like chili pepper in it.  However, after thinking about it and then running across more and more options for it in the stores I’ve become a convert.  For example, one of my favorite chocolate bars these days is one made by Lindt—I’ve got to say their dark chocolate Chili bar is out of this world.  Look, I’m just saying if you haven’t had the pleasure to try them, prepare to be amazed.  In the meantime, if you’re ready to bake up a batch of cookies your friends will be raving about then you’ve really got to try this recipe.

 

Let’s Gather The Ingredients

 

12 ounces semi-sweet baking chocolate

I'm gathering my ingredients.

Don’t forget your Ancho and Cayenne chili pepper powders.

2 eggs

1/2 stick of butter (1/4 cup)

1/2 cup white sugar

1/4 cup brown sugar (packed)

3 teaspoons vanilla (pure extract)

2 teaspoons cinnamon

1 teaspoon Ancho Chile pepper powder

1/4 teaspoon Cayenne pepper powder

1/4 teaspoon sea salt

1/2 teaspoon baking soda

3/4 cups white whole-wheat flour (substitute white if you like)

 

Preparation

 

Warm up your eggs and butter first.

I try to pull my eggs and butter out of the fridge a couple hours before baking.

Today, let’s start with a baking tip:  Bring your eggs and butter to room temperature before using them in your recipes.  You’ll find the butter is easier to work, and warming the eggs helps create lighter and fluffier batter.

 

Now, if you forgot to pull these items out of your fridge earlier like I often do, set your eggs in a small bowl and soak them in some warm (not hot) tap water until you’re ready to use them.  Also, break your butter up with a knife or fork into smaller bits.  This adds surface area, which speeds up the warming process.  Of course, another option is to zap your butter for a few seconds in the microwave—just watch it because it doesn’t take long.

 

Enough talk, it’s time to bake:

 

Preheat the oven to 375 degrees.

 

Melting chocolate.

I melted 2/3’s of my chocolate in the microwave.

Start with the chocolate.  Divide it up.  You’ll want to melt two-thirds of it (i.e. 8 ounces) in the microwave (as directed on the package).  That works best if you first break up the squares.

 

I cut the chocolate on a cutting board.

Chop the remaining third of chocolate with a knive. Set aside when done.

And while it’s heating, chop up the remaining 4 ounces into small pieces.  Set aside.

 

Mixing our dry ingredients.

Here, I’ve just added my cinnamon and chili powder to the other dry ingredients.

In a bowl, measure out and mix the flour and all other dry ingredients including the cinnamon, chili and cayenne powders.  Set aside.

 

Add the butter and sugars to a large mixing bowl and combine them with an electric beater or mixer until they reach a light, fluffy consistency.

 

Beating the eggs.

Keep beating until the eggs and sugar take on a creamy consistency.

Next, add eggs and vanilla.  Continue to mix until well-combined.

 

This is going to taste great.

Yum…here’s our melted chocolate.

At this point we’ll add the melted chocolate and once again mix everything until well-combined.

 

This batter is getting thick.

Add the dry ingredients a little at a time. Mix at a slow speed for this.

Now, we’ll add the dry ingredients we put together earlier.  Do this by adding a little at a time to the batter.  Continuing to mix at a low speed while you add.  Finally, stir in the leftover cut up bits of chocolate.

 

We'll pop these in the oven, next.

Place parchment paper on your baking sheet and then drop the cookie dough on that.

Place some parchment paper on a cookie sheet. When your batter is ready, drop well-rounded spoonfuls of it on the paper with a spoon and/or your fingers.  You’re roughly looking to make dough balls about an inch across.

 

Bake the cookies about 10 minutes (some pans may require a little more or less).  You want the outside texture to be crackly on top.  When the timer goes off remove the cookies from the oven and then slide the parchment paper with the cookies still attached onto wire racks.  Allow the cookies to cool before removing.  Note:  Be careful taking the cookies out of the oven as the parchment paper can slide right off the pan.

 

If you find these cookies a little too spicy for your tastes, try making them the next time around without the cayenne.  And of course, if you find the spice is too subtle, then you can really heat them up by adding more.  By the way, if you love a good red wine as I do, these make a perfect after dinner accompaniment.

 

Enjoy!

 

If you enjoyed this recipe you may want to read:
Snickerdoodles So Good They Make Me Laugh
Or for more recipe ideas visit our new Recipe page by clicking here.

 

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