Sweet And Spicy Chocolate Chip Cookies Food

CHOCOLATE CHIP CHEESECAKE COOKIES

Steps:

• In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
• In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
• Add an egg, milk and vanilla extract and continue mixing.
• Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
• Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
• Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
• Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
• Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
• Take them out of the oven and leave to cool in the baking sheets for a few minutes.
• Transfer them to a wire rack to cool down completely.

SWEET AND SPICY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375° degrees.
• Combine flour, baking soda, salt, cayenne pepper, and cinnamon. Set aside.
• In mixer, cream butter. Add granulated and brown sugar and mix well. Add vanilla extract and egg beating well.
• Add dry ingredients to mixer bowl and beat until well mixed. Add chocolate chips.
• Use medium sized cookie scoop and place dough balls approximately 2 inches apart on baking sheet.
• Bake for 9 to 11 minutes or until golden brown. Let sit for one minute then remove to wire rack to cool completely.

SUNNY'S SRIRACHA SWEET AND SPICY CHIPS

Steps:

• Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute.
• Meanwhile, toast the sriracha seasoning in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Remove from heat, mix in the sugars, then add to the hot chips and toss until evenly and generously coated. Serve immediately.

SWEET AND SPICY CHOCOLATE CHIP CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water; let stand 5 minutes. Add the milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 14x8-in. rectangle; spread with butter. Combine the brown sugar, chips and spicy chocolate cinnamon sugar; sprinkle over dough to within 1/2 in. of edges and press into dough. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13x9-in. baking dishes. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. , For glaze, in a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency; drizzle over warm rolls.

SPICY MEXICAN HOT CHOCOLATE COOKIES

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.

SPICY MEXICAN COOKIES (CHOCOLATE)

Steps:

• In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
• In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
• Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
• Divide the dough in two and roll each half into a log that's 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
• Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3" cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.

SPICY SURPRISE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, combine butter, brown sugar, white sugar, eggs and vanilla.
• Beat until smooth and light.
• In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper.
• Gradually mix into wet ingredients.
• Beat until just combined.
• Fold in chocolate chips until combined.
• Scoop cookies into 2-inch balls and place on cookie sheets.
• Bake until lightly golden, about 10 minutes.
• Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool completely.