Update – the recipe is now in this post
When you think spicy, you often think savory, ranging from enchiladas to salsa to curry to jerk chicken. But what about dessert? These Chocolate Chili Spice Cookies look innocent, but they pack quite a punch. When you first bite into one, you get what you expect – a chocolate cookie. After a few seconds, the heat from the chili powder creeps up on you. It’s enough to make an appearance, but it won’t make you breathe fire (unless you eat 3 in a row. Then I’m not responsible).
Spice is a great way to elevate your meals. If a recipe doesn’t have spices in it, I’ll add some (whether it’s tame like garlic powder or spicy like pepper flakes. Or even dried herbs).
Although I enjoy spicy food, I’m a bit of a wimp. One time, I made a habanero sauce but couldn’t finish dinner because I was on fire. However, I do grow jalapenos, mainly for salsa, and add them to dinner when I can. I also love curry and sweet chili sauce. Oh and I make a pretty awesome fajita seasoning too.
Chili powder in chocolate desserts is becoming more common, perhaps even a little cliché, but I can’t call it cliché if I’ve never tried it before, right?
- 3/4 cup flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground clove
- 1/4 tsp chili powder
- 2 tsp cocoa powder
- 1/2 tsp baking soda
- 1 tsp boiling water
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 Tbsp honey
- 1/2 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 Tbsp sugar
- In a small bowl, whisk together the flour, ginger, cinnamon, clove, chili powder, and cocoa. Set aside.
- In another small bowl, dissolve the baking soda into the boiling water. Set aside.
- In a large bowl, cream together the butter and brown sugar until fluffy. Beat in honey and vanilla. Beat half of flour mixture into butter mixture. Beat in the baking soda mixture then remaining flour. Stir in chocolate chips. Refrigerate for about 30 minutes.
- Preheat oven to 325F. Line 2 cookie sheets with parchment paper. Roll dough into 2-inch balls then roll each ball into sugar. Place onto sheets and flatten slightly. Bake until surfaces crack slightly, about 18-20 minutes. Let the cookies cool for a few minutes before removing them to a cooling rack.
Source: Adapted from Savour Fare