Monday, May 6, 2013

Salted Double Chocolate Chili Cookies

Over the weekend a group of my mommy online friends got together for a favorite things/Cinco de Mayo party. It was great time getting together with six of the local girls to just hang out. Part of the party was a favorite things...so we each allocated $10 per person and bought one or several of our favorite things. I brought my favorite wildflower honey with a wooden honey dipper. I had a hard time picking a favorite thing since I jump around with beauty products but I am always consistent with the type of honey I use. Some of the gifts I received were Old Navy flip flops, Lush Bubblegum Lip Sugar Scrub, BBQ sauce and Montreal steak seasonings and so much more. It was a great party!

All the food was Mexican themed - from chicken taquitos, fruit salsa, guacamole and taco dip. YUM! I decided on a new cookie recipe full of chocolate and some heat. I enjoyed them and the heat really sneaks up on you! Madeline loved them and has been enjoying the leftovers. They're a more dense firm cookie because I substituted regular all-purpose flour for the pastry flour.



1 1/2 cups flour
1 cup dutch-processed cocoa powder
1 1/2 tsp flaky sea salt
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp cayenne pepper
3/4 cup unsalted butter, room temperature
1 cup packed light brown sugar
3/4 cup granulated sugar
2 tsp vanilla extract
2 eggs
1 disc Tazo Chipotle Chili Chocolate, chopped
5 oz semi-sweet chocolate chips

In a large bowl, whisk together the flour, cocoa powder, sea salt, baking soda, baking powder and cayenne together. Set aside.

In the bowl of a stand mixer, cream the butter until light and fluffy. Beat in both sugars until the mixture is smooth and creamy. Add in the vanilla and one egg. Combine on low and then add the second egg until the mixture is combined.

Add half of the cocoa-flour mixture on low to the wet mixture. Incorporate the other half until the flour is just mixed into the batter. Hand-stir in the chipotle chili chocolate and chocolate chips.

Refrigerate the dough for at least 12 hours or freeze for 1 hour. When you are ready to bake the cookies, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Roll dough into 1 inch balls or slightly larger and place on the prepared cookie sheet. Bake for 14-16 minutes. Let cool briefly on the cookie sheet and then transfer to a wire cooling rack. Let cool completely and then store in an air-tight container.

Source: Local Milk
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