I warn people about the chili pepper in these cookies before I serve them. Mostly because I hate watching people gag while eating something I cooked for them. If you decide to eliminate the cayenne in these cookies, they’ll still taste great, they just won’t be as “interesting”.
Inspired by the Mexican version of hot chocolate this recipe has a well rounded chocolate flavor with an after-bite of heat. These thin cookies are wonderful with ice cream or coffee or my Creamsicle Flan.
Tools: Mixer or by hand, oven
Yield: aprox. 4 doz. thin cookies
- ¼ cup rounded unsweetened baking cocoa
- 1 rounded t. dry instant coffee granules
- Optional: >1 to 2 teaspoons ground cayenne pepper (adjust for desired “hotness”). I use 1 teaspoon.
- 1 t. ground cinnamon
- ½ cup (1 stick) real butter, softened to room temp. (Use a little extra butter if you prefer butter on your baking pan.)
- 1 cup sugar
- 2 eggs
- 1 t. vanilla extract
- 1 cup flour (rounded is OK) or slightly more*
- ½ t. sea salt
- Preheat the oven to 350 degrees (180 Centigrade). Butter or non-stick spray pans or put baking parchment on cookie sheets.
- In a mixer at medium speed; combine cocoa, cinnamon, coffee, ground peppers, butter, sugar, eggs, and vanilla. Beat for approximately one minute or until mixture changes texture and appears “whipped”. No more than 3 minutes.
- Gently stir in flour and salt combination until fully integrated. No more than 1 minute. *If you want the cookie to be a bit higher, add approx. 1/3 cup more flour.
- Arrange by small teaspoonfuls on the cookie sheets and bake for 8-11 minutes. If using the convection feature on your oven, bake for 8 minutes and check immediately.
- OPTIONAL: You can roll the small teaspoonfuls of dough in granulated sugar before putting them on the pan. The baked cookie will sparkle with the sugar granules (and you won’t drip powdered sugar on yourself when you eat them.)
Remove from cookie sheets immediately and cool on racks.
• Dredge in 1 cup powdered sugar OR
• Frost with Kahlua glaze – 1 cup powdered sugar with 2-3 T. Kahlua. Mix well and drizzle on the cooled cookies.
by Cristina Acosta ©2005-2015