Everyone loves a chocolate cookie, right? Well, for years I worked on developing a coffee-lovers
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| that little touch of Cayenne surprises people! |
version of the traditional cocoa cookie. I tried it out on coffee lovers (I don't even drink coffee, well maybe an occasional decaf in the winter) until one lady, I call her the Queen of Caffeine, gave me a complete thumbs up! You get the cocoa. You get the coffee. You get the heat!
The heat?
Yes, there's a little after-bite of Cayenne pepper to stoke the flavor.
- 3/4 cup room softened unsalted butter
- 1 1/2 cups sugar
- 2 room temperature eggs
- 2 cups flour
- 1 tsp baking soda
- 2/3 cup dutch cocoa minus 4 tbsp
- 3 tbsp black cocoa powder
- 1 tbsp espresso powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup miniature chocolate chips
- 1/4 cups espresso chocolate chips
- 1/16- 1/8 tsp cayenne pepper (depending on your heat tolerance level-or omit entirely)
- decorative sugar or clear sprinkles
- Line a cookie tray with parchment paper.
- Cream the butter until it's smooth but not fluffy
- Add in the sugar and cream again until very well incorporated
- Add in egg, one at a time, until incorporated.
- In a large bowl, whisk together the flour, soda, salt, and cayenne pepper.
- In 1/2 cup batches, add the dry to the wet, mixing until just barely blended and scraping in between additions.
- Add in the cocoa powders and espresso
- Add in the chips all at once and mix them together.
- Use your small scoop to scoop out and roll into a ball each cookie.
- Roll into the sugar.
- Place on the sheet, and bake at 350 degrees for 8 minutes.
- Once they come out of the oven, immediately lightly "slap" each cookie with a rubber spatula to "deflate" each.
- Let cool for 2-3 minutes on the parchment before removing to a cooling stand.
They come recommended!