AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerA decadent double chocolate cookie with a surprising bite.
You will be pleasantly surprised with this chocolate chip cookie that gives a little heat with notes of cinnamon, ancho chili powder, and cayenne pepper.
Sprinkled with a little bit of sea salt- you won't be able to resist!
Spice up your Valentine's day with these cookies- heat it up in the kitchen this year!
In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.
Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.
Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.
In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 tablespoon plus 1/4 teaspoon of cinnamon, 1/4 teaspoon ancho chili powder, 1/4 teaspoon cayenne pepper, 1 teaspoon baking soda, and 1/8 teaspoon salt.
Gradually beat into the wet ingredients.
Stir in 2 tablespoons of milk.
Fold in 1/2 cup mini semi sweet chocolate chips, 1/2 cup bittersweet chocolate chips, and 2 oz of a bittersweet chocolate bar that has been chopped.
Chill for 60 minutes.
Preheat oven to 350°F.
Line a cookie sheet with a silicone mat or parchment paper.
Form 2 tablespoons of cookie dough into balls and place onto baking sheet. Flatten dough balls slightly and top with a sprinkle of coarse sea salt.
Bake 13-14 minutes.
Enjoy with a glass of milk!
Ingredients
Directions
In a stand mixer with a paddle attachment, cream 1/2 cup of room temperature butter for 30 seconds.
Beat in 1/2 cup of sugar and 1/2 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed.
Add 1 large room temperature egg and 1 teaspoon of vanilla extract, blend until combined.
In a separate bowl sift together 1 cup of flour, 2/3 cup Hershey's Special Dark Cacao powder, 1 tablespoon plus 1/4 teaspoon of cinnamon, 1/4 teaspoon ancho chili powder, 1/4 teaspoon cayenne pepper, 1 teaspoon baking soda, and 1/8 teaspoon salt.
Gradually beat into the wet ingredients.
Stir in 2 tablespoons of milk.
Fold in 1/2 cup mini semi sweet chocolate chips, 1/2 cup bittersweet chocolate chips, and 2 oz of a bittersweet chocolate bar that has been chopped.
Chill for 60 minutes.
Preheat oven to 350°F.
Line a cookie sheet with a silicone mat or parchment paper.
Form 2 tablespoons of cookie dough into balls and place onto baking sheet. Flatten dough balls slightly and top with a sprinkle of coarse sea salt.
Bake 13-14 minutes.
Enjoy with a glass of milk!