I know what you're thinking at first glance- what in the world do chili peppers have to do with cookies? On a wintry weekend like this, it's time to go bold- even spice tings up!
This spicy cookie is a favorite in my circle of friends, many of whom originally turned their noses up at the very thought of adding red pepper flakes and cayenne pepper to a confection.
The beauty of this recipe is that the spices add heat- but not actual flavor- to the cookie. The results? A cookie that really packs a punch! At first bite, you'll experience a tinge of heat, which is immediately quenched by the chocolate coating.
And what coffee shall I pair, you may ask? These cookies pack their own punch already so I would suggest sticking with our Carillon Blend, a light bodied blend of Costa Rican beans which boast a clean and fresh finish.
So grab those friends and neighbors within walking distance this snowy weekend, and introduce them to a whole new way of baking!
Thanks for visiting!
Hostess with the Most-ess
www.rivercitybean.com
Spicy Chocolate Cookies
1/2 cup butter, softened
1/2 tsp cinnamon
1 cup sugar
1/2 tsp cayenne
1 1/2 tsp baking powder
1 Tbsp. Milk
1 egg
1/2 tsp red pepper flakes
1/2 tsp black pepper
1/2 tsp ginger
1/2 tsp cloves
2 cups flour
Almond Bark- melted
1. Cream butter and sugar, add baking powder and spices. Beat until combined. Beat in egg and milk, then beat in flour until combined. If necessary, knead dough slightly to blend. Shape dough into a ball and divide in half. Shape each half into a 6 1/2 inch-long roll. Wrap in wax paper and refrigerate for 4 – 24 hours.
2. Preheat oven to 375. Cut dough rolls into 1/4 in. slices. Place slices 1 inch apart on ungreased cookies sheets. Sprinkle with additional black pepper. Bake 8 – 10 minutes, until edges are golden. Cool on wire racks.
3. In a small saucepan, melt Almond Bark over low heat, stirring occasionally. Dip each cookie halfway in chocolate; shake off excess. Cool on waxed paper until chocolate is set.
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