Sunday, February 28, 2010

Spicy Chocolate Cookies

This awesome cookie recipe is adapted from the OatmealCookie Blog's recipe called Hot(ter) Chocolate cookies. The main change I made was to substitute whole spelt flour for the finely ground oatmeal and white spelt for the all-purpose flour. You could do the same thing with whole wheat and white whole wheat flour, as well. Another change I made was to sprinkle some more grated milk chocolate on top of the cookies while they are cooling. This gives them a little melted chocolate flavor that goes well with this chewy cookie. These cookies have an awesome chocolate flavor, enhanced by lots of cinnamon and a little...cayenne pepper! Don't worry, these won't make steam come out of your ears or require extra applications of deodorant...but they might require sharing so you don't eat them all!
(I halved the recipe, which originally makes 4 dozen.)
Spicy Chocolate Cookies
makes 2 dozen cookies
1 stick butter
1 cup brown sugar
1/4 cup white sugar
1/8 cup cocoa powder
1 tablespoon cinnamon
Wet Ingredients:
1 egg
3/4 tsp cinnamon (extract if you have it; I just added more ground cinnamon)
1/2 tsp vanilla extract
Dry Ingredients:
1 1/4 cups whole spelt flour (or whole wheat)
1/2 cup finely ground graham crackers
3/4 cup white spelt flour (or white whole wheat)
1/3-1/2 cup cinnamon chips
1/4 cup mini chocolate chips
1.25 ounces milk chocolate, grated finely; make extra for sprinkling after baking
.5 ounce unsweetened baking chocolate, grated finely
1 tablespoon cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cayenne pepper
Topping: turbinado sugar

In a large mixing bowl, cream together the creamables; the butter, sugars, cocoa powder, and cinnamon. In a small bowl, combine the wet ingredients. Whisk together the wet ingredients and add to the creamables. Mix together until smooth. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.

Preheat oven to 350*F. Shape dough into balls -- about 2 tablespoons each. Roll each ball in turbinado sugar. Place sugared balls about 2 inches apart on Silpat or parchment paper-lined cookie sheets. Bake at 350* for 10-12 minutes or until edges of cookies spring back to the touch. Remove cookie sheets from the oven and let stand for 2 minutes, then place cookies on wire racks to cool completely.


No comments:

Post a Comment