Thursday, October 27, 2011
Chili Chocolate Cookies
The idea of combining chocolate and chili pepper has always intrigued me. When I lived in Brazil, there was a very popular soap opera on tv called "Chocolate e Pimenta" (Chocolate and Chili Pepper). As a result of this, at least I'm guessing, there was a chocolate and chili pepper cake mix being sold in the grocery stores. Unfortunately, I forgot to buy a package of it and never did get to try it. Which brings me to today's 12 Weeks of Christmas Cookies and these treats that combine, what else, chocolate and chili pepper.
The cookies baked up like little chocolate pillows, soft and cakey. Unfortunately, the taste wasn't everything I had hoped for. I would have liked them to be more chocolatey for one thing. Also, the tiny bit of heat at the back of my throat just doesn't suffice for someone like me who usually thinks that "five-alarm" is just right.
I haven't given up on the chocolate-chili combo, though. I'll just have to find another chocolate cookie to try it with.
Chili Chocolate Cookies (Splendid Things)
2 sticks butter
1/2 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
2 1/4 c. all-purpose flour
2/3 c. unsweetened cocoa
1/2 tsp. coarse salt
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. ground chili peppers
Cream butter and sugars. Mix in vanilla and eggs one at a time. In another bowl, combine cocoa, salt, flour, baking powder, baking soda, and chili pepper powder. Mix this flour mixture into the creamed mixture until just barely incorporated. You should still see some streaks of flour in the dough. Drop by tablespoonfuls onto a cookie sheet and bake at 350F until just barely set, about 12-15 min. Allow to cool on pan for one minute and then remove to plate to cool completely.
1. The original recipe did us a chopped up Chili Chocolate Bar, which I did not add. Perhaps if I did, the cookie might have been spicier.
2. I used New Mexico Ground chili peppers like Splendid Things did, but I'd probably use chipotle pepper with a dash of cayenne next time.