"Hot" Chocolate Cookies
This week’s recipe contains an ingredient you probably don’t often reach for when making cookies: cayenne pepper, a pungent powder made from several types of very hot tropical chiles. Chocolate (cacao) beans and chile peppers both originated in South America and the first hot chocolate drinks often included chiles. So the idea of spicing up chocolate desserts with chiles is not as far-fetched--or trendy--as it might seem. You’ll find this combination in all kinds of sweets, from layer cakes to truffles. And on the other side of the culinary coin, chocolate is used in some types of mole, the savory, spicy Mexican chile sauce often served with poultry dishes. As with other chocolate-chile desserts, the butter and sugar in these cookies counteract the heat from the cayenne, so the overall effect is a gentle, not overpowering, spiciness. (By the way, did you know that milk is more effective than water or beer for dousing the effects of too-spicy foods?) As for the shape, our chile cookie cutter is always a great choice. However, with the approach of National Fire Prevention Month in October, why not try some firefighter-related shapes?“Hot” Chocolate Cookies
Makes about 15
The cayenne pepper and black pepper give a gentle sensation of heat to these chocolate cookies. Be sure not to overbake the cookies; they should be slightly soft inside.
Beat with an electric mixer:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
Add and mix completely:
1 large egg
1 teaspoon vanilla extract
Sift together, then add and mix just until completely incorporated:
2 1/2 cups all-purpose flour
2/3 cup cocoa
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Wrap the dough in plastic wrap and chill until firm. Preheat oven to 350º. Roll the dough out on a lightly floured counter to 1/4-inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely. Drizzle with melted chocolate (dark, milk, or white), if desired, before serving.
My favorite shapes for Hot Chocolate Cookies include the Fire Truck cutter, the Fire Hydrant cookie cutter, the Fire Badge cookie cutter, and the Fire Helmet cookie cutter.
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Comment
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Comment by Chef Stephanie Petersen on September 7, 2010 at 2:52pm -
Very Southwestern having the cinnamon and cayanne! We use ancho chile and cinnamon very often with the cocoa here in AZ. Wonderful depth of flavor...and wow! Such a great idea with the fire truck cutters! So cute!! Be cool with chile pepper cutters too. Thanks for this wonderful post!
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| I love to bake cookies—it’s relaxing, creative, and the results are delicious! When I couldn’t find the right shapes and a good American-made supplier I decided to start my own company. We make sturdy tin and copper cutters in more than 200 shapes, and the list is always growing. Come and have a look; you’re sure to find the perfect cookie cutter for any occasion. |
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