Mexican Spiced Chocolate Cookies
A Mexican-inspired blend of cinnamon, black pepper and cayenne adds a subtle heat and unique flavor to these classic double-chocolate chip cookies. Try them as an after dinner treat with coffee, a glass of port or a chocolate stout.
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 light brown sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon cayenne (see notes)
- 3/4 cup semisweet chocolate chips
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Using an electric mixer on medium-high speed, cream the butter and sugar together until smooth. Reduce the speed to medium, add the egg and vanilla extract and beat until well combined. Set aside.
Sift together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, black pepper and cayenne. Add the mixture to the wet ingredients and beat on low until thoroughly combined. Stir in the chocolate chips.
Form the dough into 1-1/4 inch balls and place approximately 2 inches apart on the parchment lined sheets.
Bake for 11 to 13 minutes, or until cookies are just set in the center. Cool on the sheets for about 3 minutes, then cool completely on wire racks.
Makes 2 dozen
Adjust the cayenne according to how much heat you like. 1/8 teaspoon lends just a little kick without any real heat.