I found the original recipe online somewhere. Normally a website prints out on the bottom of my page but with this recipe that did not happen. Normally if it doesn’t print, I write the name of the blog or website, or source, on the sheet. I didn’t this time. So I have no idea who this came from – whoever it was….thank you soooo much.
I love the combination of chiles and chocolate. In 2000, I baked a batch of Chipotle Brownies for the Hot Luck that was on the tv show “Eat the Heat” on the Food Network in March 2001 (played over and over again and is sometimes shown on Cooking Channel – look for it!). Anyway, I have been doing this for years. Hubby has told me many times he hates that combination – doesn’t get the point of putting something spicy into something sweet. Well, today, I had such an urge for cookies. We had none in the house. I was also sick of being sick, or playing nursemaid to someone who is (in the last month my husband has been sick and my son) so I needed a treat – I deserved one.
I pulled out the recipe and decided to make myself a batch. Being a chile-head, I also decided I needed something much spicier than 1 tsp cayenne. So, I went with ghost pepper and used half the amount because it is one of the hottest peppers in the world. i didn’t want to blow my mouth off, or my sinuses.
These came out amazing. I will make them again. I know what I am bringing to the next Hot Luck!
If you love spicy stuff, you will love these. Use whichever chile you want, depending on how hot you like things.
Dark Chocolate & Chile Cookies
1 cup dutch process cocoa powder
1-3/4 cups unbleached all purpose flour
1/4 cup white whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 sticks unsalted butter – softened
1.5 cups organic sugar
2 large eggs, beaten
1 tbsp pure vanilla extract
1 tsp ghost pepper powder (or any chile powder as long as it is pure)
1 cup chocolate chunks
Preheat oven to 375 degrees F.
In a mixing bowl fitted with a beater, cream the butter with the sugar. Add the eggs, one at a time, beating after each one. Add the vanilla and beat for 10 seconds.
In a separate bowl, combine the flours, cocoa powder, baking soda, salt, ghost pepper and cinnamon.
Pour 1/3 of the flour mixture into the butter mixture, beating after each addition. Repeat until all flour mixture is added.
Add the chocolate chunks and mix for 30 seconds. Let the batter sit in the refrigerator for 10 minutes.
Place a silpat liner OR parchment paper on 2 cookie sheets.
Using a teaspoon, spoon the batter onto the cookie sheets, 9 each sheet pan. Bake at 375 degrees F for 8 minutes. Let the cookies cool for a few minutes and then place them on a wire rack to cool completely.
Original recipe called for cayenne pepper – 1 tsp. I used 1/2 tsp ghost pepper powder as it is the spiciest chile in the world. You can definitely feel it. If you like things much milder, than use cayenne and only use 1/2 tsp. If you like things spicy, then add a bit more to your liking.
Original recipe says it makes 20 cookies, which is impossible if you measure it out by teaspoon. I think it was a typo and should be measuring by tablespoons. If you do that, you will probably get more like 30 cookies. If you want smaller cookies, and more of them, then do what I did. If you want less cookies than make them larger.
Yield: 55-60 cookies
Source: unknown internet site
Posted by RisaG 3/2/12