As all my readers know, I am not much of a baker. I do what I can on occasion, but it’s just not a big part of my life. Craig doesn’t like sweets (weirdo) and I don’t want to be responsible for finishing up a batch of brownies on my own. I bake usually twice a year, for my little brother Jeff’s birthday in January (he is a sugar addict), and around Christmas. I love bringing something yummy to the office or to a holiday get together. So I was excited to see this week’s #Sunday Supper theme: the ultimate cookie swap. What a great opportunity to experiment!
Usually I go right to America’s Test Kitchen for cookie recipes (their chocolate chip are incredible) but this year I decided to play around and come up with something a bit more original and exciting than your basic chocolate chip or oatmeal. I saw a version of these cookies on Martha Stewart’s website and they really appealed to me. I love the combination of chocolate and chili, it enhances the flavors so much. I was especially pleased to use some of my chili crop from my garden. We grew hundreds of chilies this summer and I dehydrated them in the oven and ground into chili powder. I get really excited when I get to use a home grown ingredient.
So I made two batches of these cookies, playing around with the amount of chocolate, spice and baking time. I made everyone in my office taste test and they were so helpful! I took elements of both batches and came up with this recipe. I am so thrilled with how they came out. The taste is sophisticated and rich and the texture is just chewy enough. The flavor comes from using high quality dark chocolate, Mexican vanilla, cinnamon, ginger and chili powder. I used a very small amount of spice, but it packs quite a punch.
What is your favorite holiday cookie?
- 1 cup all purpose flour
- 1 tsp baking soda
- 4 tbsp (1/2 stick of butter)
- 2 eggs
- 2oz unsweetened chocolate
- 1 cup brown sugar
- ½ cup white sugar
- 1 tbsp vanilla
- ¼ tsp ground ginger
- ½ tsp cinnamon
- 1 tsp chili powder
- 2 tsp sea salt
- ⅔ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350
- Mix together flour, cocoa powder and baking soda, set aside
- In a microwave safe bowl, heat butter and chocolate together for 30 seconds, remove, stir, and cook for another 30 seconds and stir. Chocolate and butter should be melted
- In a mixing bowl, whisk together eggs, sugars, vanilla, ginger, cinnamon, chili, and salt. (Can also use a stand mixer on low setting)
- Add cooled butter/chocolate mixture and mix
- Fold in flour/cocoa mixture and mix on low (or by hand) until totally combined
- Add chocolate chips
- On a cookie sheet lined with parchment, scoop dough using a tablespoon. Each cookie should be around 1.5 tbsp of dough
- Recipe should yield 2 dozen
- Bake for 12 minutes on a center rack
- Remove from oven and cool
- Serve with milk!
This Week, Sunday Supper has a special host who knows all about Cookies. Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious will be joining us with tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions. Grab a glass of milk and join us for The Ultimate Cookie Exchange during #SundaySupper this week. We are giving away 5 signed copies of Cookielicious with 150 fabulous recipes to bake and share.
The Sunday Supper Favorite Cookie Exchange Cookies
Check out Cookielicious by Food Editor Janet K. Keeler from The Tampa Bay Times now while there is a special… Buy One Cookielicious Cookbook and get one for a friend!Do you have a favorite cookie to take to a Cookie Exchange? Please join on us on Twitter throughout the day during #SundaySupper on December 9th. In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.