Woohoo! it’s time for #SpicyChat. The reason I am super excited about this #spicysaturday edition is: Carla of ChocolateMoosey, an avid baker. I have been drooling over her gorgeous creations for some time on Twitter and Pinterest. Carla has generously offered to bring some sizzle in our #SpicyChat recipes with her Chocolate Chili Spice Cookies.
Over to you Carla.
Happy #SpicyChat! When you think of spicy, you often think of savory dishes, like enchiladas, curry, or jerk chicken. What about dessert? Chocolate and chili powder is a popular combination in Mexican cuisine. As much as I’ve seen it done, I’ve never actually tried it. Cue the Chocolate Chili Spice Cookies – chocolate spice cookies packed with lots of flavor and leaves you wanting more.
These Chocolate Chili Spice Cookies look innocent, but they pack quite a punch and are very addicting. When you first bite into one, you think “yum chocolate cookie.” Wait a few seconds then the heat from the chili powder creeps up in the back of your throat. It’s enough to make an appearance, but you won’t cry as if you ate a habanero (unless you eat 3 in a row. Then I’m not responsible).
The chili powder I used is called aleppo chili powder. To be honest, there’s no logic as to why I bought this one. Penzey’s Spices has a huge collection of chili powder, which left me a little overwhelmed. The label says, “an Ancho-like flavor, plus a bit of tartness and a nice bite.” Aleppo didn’t sound *too* hot, so I took my chance.
Besides the chili powder, I put cinnamon, clove, and ginger into the spice mix, very similar to gingersnap cookies. The original recipe didn’t have any clove, but I’ve been obsessed with pairing cinnamon and clove because they work so well together (like in this cookie dough ice cream). If you are afraid of trying them because of the heat, don’t be. It’s only 1/4 tsp of chili powder divided into 18 cookies.
Thank you, Rashmi, for introducing such a fun series. Spice is a great way to elevate your recipes, even dessert.
What spices do you like in your dessert?
- ¾ cup flour
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground clove
- ¼ tsp chili powder
- 2 tsp cocoa powder
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar
- 2 Tbsp honey
- ½ tsp baking soda
- 1 tsp boiling water
- ½ tsp vanilla extract
- ½ cup semisweet chocolate chips
- 1 Tbsp sugar
- In a small bowl, whisk together flour, ginger, cinnamon, clove, chili powder, and cocoa powder.
- In a large bowl, beat together butter and brown sugar until fluffy. Beat in honey and vanilla.
- In another small bowl, dissolve baking soda in boiling water.
- Beat half of flour mixture into butter mixture. Beat in baking soda mixture then remaining half of flour. Add chocolate chips and refrigerate for about 30 minutes.
- Preheat oven to 325F. Line 2 baking sheets with parchment paper or silicone mats. Roll dough into 2-inch balls then roll each ball into sugar. Place onto baking sheets and flatten slightly. Bake until surfaces crack slightly, about 18-20 minutes. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack
Source: Adapted from Savour Fare
Join us every Thursday at 8 PM EDT on Twitter for our weekly edition of #spicychat series where we discuss and share our common interest in spices by bringing a bit of spice in our lives!