Cayenne Chocolate Cookies Food

SPICY CHOCOLATE COOKIES

Spicy Chocolate Cookies image

Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h25m

Yield Makes about 3 dozen

Number Of Ingredients 12

Ingredients

1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1 stick unsalted butter, room temperature
1 cup packed dark-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate (61 percent cacao), chopped (2 1/3 cups)
1/2 cup turbinado sugar

Steps:

Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.

SPICY MEXICAN HOT CHOCOLATE COOKIES

Spicy Mexican Hot Chocolate Cookies image

These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.

Provided by Brandi Rose

Categories Desserts Cookies Chocolate Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 12

Ingredients

1 ¾ cups white sugar, divided
1 cup softened butter
1 teaspoon vanilla extract
½ teaspoon sea salt
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
½ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, divided
½ teaspoon cayenne pepper
2 ¼ cups all-purpose flour
1 cup semisweet chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g

CHEF JOHN'S CHILI CHOCOLATE COOKIES

Chef John's Chili Chocolate Cookies image

Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

½ cup dried currants
2 tablespoons coffee flavored liqueur (such as Kahlua®)
4 ounces unsweetened chocolate
2 ounces bittersweet chocolate
3 tablespoons unsalted butter
½ cup all-purpose flour
½ teaspoon freshly ground black pepper
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
¾ cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup dark chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Line two baking sheets with parchment paper or silicone baking mats.
Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
Fold flour mixture into sugar and chocolate mixture until combined.
Stir in dark chocolate chips and liqueur-soaked currants.
Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are almost set, about 12 minutes.
Remove from the oven and leave on baking sheets to cool, 5 minutes.
Transfer to cooling rack and allow to finish cooling, 5 minutes.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g