Valentine’s Day is right around the corner and while I don’t buy into the commercial day for love, it’s still a great excuse to make up something special for the lover in your life. Any excuse that involves having a special moment with your special someone is a good enough excuse for me. And especially when that excuse involves chocolate!
I was looking around Foodgawker (one of my favorite food porn sites) and came across Baker Bettie’s pictures for her Spicy Dark Chocolate and Cinnamon Cookies. Just the name grabbed me as something that I wanted to try. I mean spicy and dark chocolate… Who could actually resist that temptation? Not me!!! Not to mention that chilies and cinnamon are also aphrodisiacs, along with two kinds of chocolate. A perfect combination to go into a Valentine’s Day cookie.
Well as usual I made a few changes because I didn’t feel that she used enough cayenne pepper or cinnamon. They would be drowned out by the chocolates. And while you might think it sounds like overkill in my recipe, trust me it’s not. Because of the chili choices that I made, the cookies are not hot spicy but instead the deep earthy tones of the chilies come through. I do think that next time I will include a little cayenne into the cookies as well for a little more hot spicy, the cookies were perfect as they were.
Well I thought they were perfect anyway. My hubby thought they needed vanilla ice cream sandwiched between two of them before they were perfect (yes he turned them into awesome ice cream sandwiches!). But over all the cookies are a combination of chocolate on gooey chocolate with earthy chili and cinnamon coming through for an awesome combination. In fact, you won’t even notice that they are made completely with whole wheat flour, they are so good.
Dark Chocolate Chocolate Chip Cookies
8 Tbsp. unsalted butter, softened
1 cup light brown sugar
1 Tbsp. molasses
1 Tbsp. vanilla extract
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
1 tsp. ancho chili powder (or use your favorite ground chili)
1/4 tsp. ground chipotle
1 tsp. ground cinnamon
1/2 cup dark chocolate cocoa powder (I used Hershey’s)
1 1/4 cups whole wheat pastry flour
1 cup dark chocolate chips, plus a few more for topping
Preheat oven to 350° F. Line cookie sheets with parchment paper.
Mix the dry ingredients together in a small bowl and set aside.
Cream together the butter and sugar with a mixer. Add the eggs, one at a time, mixing well after each one. Add the vanilla.
Slowly add the dry ingredient mix and mix just until incorporated. Do not over-mix. Gently fold in the chocolate chips.
Using a spoon, place about 1 tablespoon of the cookie dough on the prepared cookie sheet about 2 inches apart. Add a few more chocolate chips to the top of each cookie dough mound, if desired.
Bake for 8 minutes or until the edges are set and the middle is still slightly soft. Cool for 5 minutes on the cookie sheets before removing to continue cooling.
Makes about 30 to 36 cookies.
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