This Spicy Chocolate Chip Cookie Recipe makes crunchy, thin, heart-shaped chocolate chip cookies with just the right amount of cinnamon and cayenne pepper spice.
What’s the deal with thin, crunchy biscuits?
I think I love them because they seem so insignificant; It doesn’t look like you’re going to overeat, a mini guilt-free treat.
Take these chocolate chip cookies, for example.
They seem so harmless. Thin, light.
But with a deep chocolate flavor made from natural cocoa and lightly spiced with cinnamon, vanilla, molasses and just a dash of tongue-tickling cayenne pepper, these cookies are hard to resist after the first bite.
In that way, they’re kind of seductive. Perfect for a valentine. Enjoy.
More valentines candy for your cuties
- Creme brulee
- Classic chocolate mousse
- Red velvet biscuits
- Raspberry macaroons
- Red wine poached pears
From the editors of Simply Recipes
Spicy chocolate chip cookies
Although the preparation time is listed as 1 hour 45 minutes, one hour of that is the resting time for the dough.
If using salted butter, skip the added salt in the recipe.
If you’re measuring flour and don’t have a kitchen scale, carefully scoop the flour into the measuring cup with a spoon and level the top with a knife. Don’t pack the flour.
ingredients
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1 1/2 cups (195G) all purpose flour
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3/4 cup (70G) unsweetened cocoa powderpreferably natural
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1 teaspoon baking soda
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1/4 teaspoon kosher salt
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1/2 teaspoon Cinammon
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1/8 teaspoon cayenne
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1st floor (110G) unsalted butterroom temperature
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3/4 cup (150G) sugar
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1 big egg
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1 1/2 teaspoon vanilla
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1 teaspoon molasses
special equipment
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blender
method
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Mix the dry ingredients:
In a large bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne pepper.
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Beat butter and sugar, add egg:
In a stand mixer, cream together the butter and sugar for a few minutes on medium speed (start on low speed or the sugar will fly out). Beat in the egg, vanilla and molasses. (The mixture may look a little curdled, don’t worry.)
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Prepare the dough, then chill:
Add the dry ingredients one-third to the wet, beating after each addition. When everything is well mixed, remove the dough from the mixer and form it into a ball. It should have the consistency of Play-Doh. If not, if it’s stiff and unwieldy, work some water into it, a tablespoon at a time, until it’s slightly pliable.
Then wrap it in plastic wrap and chill in the fridge for 30 minutes.
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Roll the dough:
When you are ready to roll out the dough, preheat the oven to 175°C. Break off a piece of dough (about a quarter of it) from the ball of dough and place it between two pieces of parchment paper. Use a rolling pin to roll out the dough to an even thickness of 1/8 inch.
How a clever baker rolls cookie doughCONTINUE READING:
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Cut out with a cutter:
Using a cookie cutter or the rim of a small glass, cut out cookie shapes from the rolled out dough. Place on a parchment paper or silicone-lined baking sheet, leaving at least 1/2 inch between the cookies on the baking sheet. (If you are baking different sized cookies, do not mix them on the baking sheet or the smaller ones will finish before the larger ones.)
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Bake:
Bake at 175°C (350°F) on the middle shelf for 8 to 10 minutes, longer or shorter depending on the size and thickness of the cookies. (I recommend making a test batch of a few cookies to see when is the optimal time for your batch of cookies in your oven.)
The cookies should spring back when you press down on their centers and some of them should be a bit dark around the edges. When cool, they should be crisp but not burnt.
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Cool:
Remove from the oven and allow to cool for 5 minutes before removing the cookies from the tin to cool completely on a wire rack.
| nutritional information (per serving) | |
|---|---|
| 34 | calories |
| 1g | Fat |
| 5g | carbohydrates |
| 1g | protein |
