Chocolate Embers: Cookies with a Hint of Cayenne


Chocolate Embers: chocolate cookies with an afterglow

Cookies.

Just the mere mention of the word makes my heart jump for joy.

I love cookies. You can have your cake, your cake pops, and your little fancy cupcakes. Just give me two cookies, and I’m a happy camper.

There are so many cookie recipes out there, and I’ve baked more than my share of them, but I wasn’t about to tell you about the luciousness of a cookie, without a photo. That’s just plain mean.
And, of course, now I *must* bake…. gee. darn. rats.

Chocolate.

Chocolate

To many, chocolate truly is what makes the world go round. Or at least, when taken in proper doses, it keeps the grumpiness away. It has even become common knowledge that dark chocolate has health benefits: Take a look at this article from WebMD.
We also learned this past March that those of us who are regular chocolate eaters generally have a lower BMI. Of course, they’re referring to dark chocolate, which is my favorite, so obviously, those researchers were brilliant. I’m guessing that with another year or two of research and chocolate will become part of the essential food pyramid. (Which it is already, in my mind)

Cayenne.

Cayenne Pepper: Originally from the Cayenne region of French Guiana.

Another ingredient that has health benefits is…. Cayenne Pepper. Bet you weren’t expecting that one! However, a lovely dark chocolate is quite the yin to the cayenne’s yang.

So, for happiness and health’s sake, you’ll need to try these cookies. 😉

Chocolate Embers
I’ve named these cookies “Chocolate Embers” because you will still have that perfect warm glow of a flavor after your cookie is gone. They have a smooth fudge flavor, with a soft, cakey texture. A perfect accompaniment to coffee or milk.
*makes 2 dozen, if  you actually make them all into cookies. For raw cookie dough eaters, it will make about 20. And you’ll need more milk to wash it down.

2 oz. unsweetened chocolate (2 squares)
2 c. AP flour (all-purpose)
1 tsp. baking powder
½ tsp. salt
1 stick butter, room temperature
1 c. sugar
1 Tbsp. vanilla extract
¼ c. milk
1 egg
¾ tsp. cayenne pepper
2 tsp. cinnamon
1½ Tbsp. sugar
¾ c. semi-sweet chocolate chips

Preheat oven to 350°.

Prepare:
Chop unsweetened chocolate into fine pieces, and microwave it in a small bowl, on a low power level for 4 minutes, checking after each minute. Stir till smooth, and set aside.

In a bowl, mix together flour, baking powder, and salt; set aside.

Mix it up:
Cream butter and sugar till smooth. Add vanilla and milk, mix well. Add egg and blend till just incorporated.

Add the melted unsweetened chocolate and mix well. Add ⅓ of the flour combo and mix till just blended. Add another ⅓, mix, and the last ⅓ and mix well.

#40 Scoop – The size number is located on the bottom of the handle

The Plot Thickens:
Sprinkle the cayenne and cinnamon over the dough and mix well. (you really don’t want it all in one cookie, do you?)

Scoop:
Scoop the dough with a #40 sized scoop (leveled) onto ungreased cookie sheets. I usually put 10-11 cookies per sheet.

Cookie balls, sprinkled with sugar before baking

Sprinkle:
Sprinkle a small amount of sugar over the top of each cookie ball. Once you’ve topped each one, tip the sheet to remove all loose sugar (this will make clean-up much easier!)

Heat it up:
Bake the first sheet for 14 minutes, and remove from oven. Wait a couple of minutes before the second sheet, so the oven can get back up to 350°.

Patience:
Once cookies are out of the oven, set the sheet on your stove top and let sit for 3-4 minutes to set up. Transfer cookies to rack to complete their cooling time.

Finish:
Melt semi-sweet chocolate chips in a small bowl, and microwave on low-medium heat for a few minutes, checking and stirring after each minute. Once they are completely melted and easily stirred, use a butter knife to draw chocolate drizzle lines onto the tops of the cookies.

Your Reward Awaits:
Congratulate yourself for a job well done. Enjoy!
So what do you think? Intrigued, perhaps? Please leave me a message in the comments section.

Chocolate Embers

A Final Thought:

As I was developing this recipe, my dear cousin Cyndie came to mind, as she loves all things spicy. Enjoy cousin!

Yes, you have my permission to use this recipe in your blogs, as long as you provide a link directly to this page, and give the credit of the recipe and photos to SockmonkeysKitchen.com. Thanks!

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13 thoughts on “Chocolate Embers: Cookies with a Hint of Cayenne

  1. Looks like you have a real winner here — and not too sweet. Would it work to just roll the balls of dough in sugar before placing on baking sheet, instead of sprinkling it over? Seems it would be less messy. Now…. if you can come up with a good ginger cookie, that will be more exciting to me than chocolate. You can keep the cayenne, if you want, but maybe skip the cinnamon if that would work. Thanks.

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    1. LOL – thanks 🙂
      It would work to roll the balls in sugar, but that would also keep them from having the soft cakey bottom that I was going for. (But it would make them sweeter too). I am now accepting the challenge for a good ginger cookie, and I’ll make sure there’s no cayenne or cinnamon 😉

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      1. Oops. I must have written that wrong. The cayenne is just fine! I meant “keep it in” not just “keep it” — sorry about that.

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