I don’t have a sweet tooth, despite being a complete chocolate-lover as a kid. I really think I ate so much of the stuff back in the day that it doesn’t really do it for me any more.
What I do love is when chocolate is paired with something unexpected. The combination of chocolate and spices, for instance, is a real fav. I love the way the different tastes meld together and create a rich, interesting sensation that is a million miles from your average block of chocolate.
I was inspired by a recipe for Mexican hot chocolate cookies on the lovely Butterlust blog and immediately felt the need to bake them.
They aren’t spicy, just full of flavour. Miss 8 especially enjoyed them.
2 1/4 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
225 grams unsalted butter, diced, at room temperature
3/4 cups sugar plus another quarter, divided
2 teaspoons vanilla
2 teaspoons cinnamon
1/2 teaspoons chilli powder
1/4 teaspoon cayenne pepper
1 cup chocolate chips
LET’S GET TO IT:
Preheat oven to 180 degrees and line two baking sheets with non-stick baking paper.
Sift together flour, cocoa powder, cinnamon, cayenne pepper, and chili powder – set aside.
In bowl of electric mixer beat butter and cups sugar until light and creamy, about 2 minutes.
Use a spatula to scrape down side of bowl then beat in eggs and vanilla.
With mixer on low, gradually add flour mixture and beat until just combined then use a spoon to stir in the chocolate chips.
Place the remaining 1/4 cup sugar in a small bowl then make large walnut-sized balls of dough and roll in sugar.
Place on trays, allowing room to spread and bake for 10 minutes.
Cool on bench for five minutes before removing to wire racks to cool completely.