Spicy Mexican Hot Chocolate Cookies With Cayenne Pepper
This is the only chocolate cookie I will eat AND the only one I will make! The cayenne pepper adds a depth of flavor you never knew you needed.....until your first bite!
Equipment
- Double Boiler
- Stand Mixer
- Mixing Bowl
- Baking Sheets
- Cooling Rack
Ingredients
- 12 ounces Bittersweet Chocolate
- 8 Tablespoons Butter Salted
- 3 Eggs Large; At Room Temperature
- 1 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Baking Powder
- 2 teaspoons Cinnamon
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Salt
- 3/4 cup All-Purpose Flour
- 1/2 cup Semisweet Chocolate Chips
- 1/4 cup Bittersweet Chocolate Chips (For Topping)
Instructions
- Using a double broiler, melt the butter and bittersweet chocolate; stirring constantly until smooth. Remove from heat.
- In a stand mixer (using a paddle attachment), beat the eggs, sugar and vanilla extract until thick and smooth.
- Add the melted butter and chocolate mixture to the stand mixer and beat on low-medium speed until combined.
- In a mixing bowl, whisk together the flour, salt, baking powder, cinnamon and cayenne pepper.
- Slowly add the dry ingredients to the stand mixer 1/2 cup at a time to avoid a flour bomb in your face.
- Stir in the semisweet chocolate chips until combined.
- Refigerate the dough for at least 30 minutes (this will prevent the cookies from spreading out too far when baking).
- Preheat oven to 350°F and scoop the dough (using a cookie scop) about 2" to 3" apart on a parchment lined baking sheet. Bake for 10 minutes.
- Remove the baking sheet from the oven and place 3 to 4 bitterweet chocolate chips on top of each cookie. Let the cookies rest at least 5 minutes before transferring to a cooling rack.
- Cool completely; store in an airtight container.