I’m going to keep this short and sweet because it’s hot, a Saturday, and I’m just feeling lazy. First I should tell you that I made these a few weeks ago before we went on an excellent vacation with Scott’s family to Maine. I spent a week hanging out with fun people, picking blueberries, kayaking, reading books, and eating lots of ice cream.
I won’t even by shy about telling you what ice cream flavors I tried: ginger, peppermint stick, grape nut, chocolate moose (yes, they spelled it that way) with Oreos, mudslide, strawberry, cashew caramel, pistachio, almond joy, and java chip. What can I say besides the fact that we were within walking distance of the ice cream place and they have a sampler bowl where you get to try three flavors at once? Um, three flavors at once? Yes, please! As soon as there is an ice cream addicts club, I’m joining. At least for the week that we visit Maine.
So about these cookies. They are awesome. You should make some as soon as the word “oven” only describes the appliance in your kitchen and not the way it feels outside. I based them on a recipe that my mom makes every Christmas. If you know my mom, then you already know that the starting point for these cookies is A++. Yum.
Notes:
If you’d like these cookies to be spicier, add a bit more cayenne and black pepper; if you’d like them to be less spicy, add less pepper. I always sift my cocoa powder after I measure it to remove any lumps. I like using dark chocolate for this recipe, but you can use bittersweet or semisweet chocolate instead. I melt the cup of chocolate (over low heat) first so it has some time to cool before I add it to the butter mixture. Pay close attention to the chocolate while you melt it because it has a tendency to burn. If you’re nervous about burning it, you can use a double boiler to melt it. This dough freezes well.
Recipe adapted from one that my mother gave me. She thinks she might have originally gotten it from a Girl Scout cookie exchange party.
Ingredients:
12 ounces dark chocolate chunks or chips (divided use)
1¼ cups all-purpose flour
½ cup cocoa powder, sifted
1½ teaspoons baking powder
2 teaspoons cinnamon
1/8 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter
1 cup granulated sugar
2 teaspoons vanilla
2 eggs
powdered sugar for rolling
Yields 2½-3 dozen cookies
Mix, Chill, Bake:
Place one cup of the chocolate in a pan, and melt over low heat. Once the cup of chocolate is melted, remove the pan from the stove, and allow it to cool. Reserve the remaining chocolate chunks to stir into the dough. In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, black pepper, and cayenne pepper, and set aside. In a separate bowl, cream together the butter and sugar until it is light and fluffy. Beat in the vanilla and slightly cooled melted chocolate. Next add the eggs one at a time, beating until each egg is fully incorporated. Beat in the flour mixture in halves, then stir in the reserved chocolate chunks. Cover the bowl/dough and freeze it for 20 minutes or until it is firm, but not fully frozen.
Adjust the oven racks to the upper and lower thirds of the oven, and preheat to 350°F. Line two baking sheets with parchment paper or Silpat mats. Place a half cup or so of powdered sugar in a shallow bowl. Remove the dough from the freezer, and scoop out one tablespoon of dough (approximately 1 ounce), shape it into a ball, and roll it in the powdered sugar. Shake off any excess powdered sugar, and place the coated dough ball on the prepared baking sheet. Repeat with the remaining dough until the cookie sheets are full. Bake at 350°F for 10 -12 minutes, until the tops of the cookies begin to have a crackled appearance. Allow the cookies to rest on the baking sheets for 3-5 minutes, until they are set, and then transfer them to a rack to finish cooling. Repeat with any remaining dough. Once cool, dust the cookies lightly with some additional powdered sugar. Store them in an airtight container at room temperature. Pin It
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