Wednesday, December 26 2012, 10:46 AM MST
Spicy Chocolate Cookies
As aired on December 24, 2012
Recipe courtesy Jenni Stokes
1 stick salted butter
4 ounces unsweetened chocolate, coarsely chopped
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 cup semisweet chocolate chips
1.) Preheat the oven to 325 degrees F.
2.) Melt the butter and chocolate together, whisking until glossy and smooth. Alternately, the butter and chocolate can be melted in the microwave (in a microwave-safe bowl) in 25-second increments, whisking between each interval. Cool the chocolate mixture to room temperature.
3.) Beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined.
4.) Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
5.) In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda and cayenne pepper.
6.) Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains.
7.) Fold in the chocolate chips with a rubber spatula wooden spoon.
8.) Working in two batches, scoop 12 balls of dough onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 12 minutes. The cookies should be puffy and still fairly soft when removed from the oven.
7.) Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days.
(Copyright 2012 Sinclair Broadcasting Group)