25 Days of Christmas Baking Day 7: Mayan Mystery Cookies

Whenever you bring up spicy chocolate, someone inevitably says, "I don't like spicy chocolate."  The fact of the matter is that most people DO like spicy chocolate, but they are so repulsed by the idea of it that they don't open their pallets to it.  Many of them have never even tried spicy chocolate.  If you honestly don't like spicy chocolate, that's fine.  But really, don't knock it until you try it.  And today, you can give it a try!  This is a spicy chocolate cookie that is not on fire, but has a nice bite.  So if you're not much of a spice person, but still want to give the spicy chocolate a try, this recipe is good for you!

Credits on this recipe go to the Rochester Democrat and Chronicle. 




Mayan Mystery Cookies
 
¾ cup (1½ sticks) unsalted butter, softened
¾ cup sugar, plus more for rolling
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon finely and freshly ground black pepper
¼ teaspoon allspice
1/8 teaspoon cayenne pepper
¾ cup unsweetened cocoa powder
1 large egg
1½ teaspoons vanilla extract
Semisweet chocolate chips

1. Cream the butter and sugar
2. Add flour, baking powder, salt, spices and cocoa in a medium bowl.
3. Add the egg and vanilla. (yes, in that order).
4. Refrigerate the dough for at least 1 hour.
5. Preheat oven to 350 degrees.
6. roll the dough into balls about the width of a quarter. Tuck about 5 chocolate chips into the center of each one. Put some sugar on a flat plate and roll the balls in the sugar to cover lightly.
7. Place the balls on the baking sheet on parchment or silicone baking mats (I used a silpat mat for this batch, and parchment for my first try...parchment paper makes them stay round)
8. Bake for 8 minutes

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