This is another cookie modified from a cupcake recipe. My friend, Korri, wanted the Aztec cupcakes for our camp-out, but I decided to make a cookie version, instead. These cookies are very different, and some people are scared to try them if I tell them that they have chili powder in them. The spice doesn't really hit you until a few seconds after you have bitten into it, and the combination of chocolate and cinnamon is actually very tasty. You can also adjust the amount of chili powder you add to the cookie if you want a more/less spicy flavor.
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 cup self-rising flour
1/4 cup cocoa powder
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon chili powder
3 (1 ounce) squares white chocolate, chopped
Instructions:
1. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
2. In an electric mixing bowl, beat the butter, light brown sugar, and white sugar until light and fluffy. Add the egg and vanilla extract until blended well. Sift together the flour, cocoa powder, cinnamon, and chili powder. Reduce the mixing speed to low and slowly add the flour mixture just until incorporated. Turn off the mixer and add white chocolate chunks to the dough, stirring with a rubber spatula.
3. Using a tablespoon or ice cream scoop, drop the dough onto the cookie sheets, spacing them two or more inches apart.
4. Bake for 10-12 minutes, remove from oven, and allow to cool about 5 minutes before transferring them to a cooling rack to cool completely.
No comments:
Post a Comment