October 27, 2009
When my mother brought me back some Ghirardelli chocolate from the US, I knew I wanted to save it and bake something fantastic with it. At first I thought brownies, but I wanted the chocolate chips to really stand out and thought they might just get lost in too much chocolate. I’ve been hanging on to this cookie for a “Mexican” chocolate chip cookie.
I didn’t use any Mexican chocolate in the cookie, though that is a good idea…suggestions seemed to use 4oz Ibarra chocolate chunks an 8oz dark chocolate chunks. I decided to stick with just my Ghirardelli chips.
These cookies are quite interesting. They have a real depth of flavour and have many notes.They start off like any chocolate chip cookie, but with a oomph of cinnamon. Then there’s a distinct saltiness that plays well with the bitterness of the chocolate and the sweetness of the cookie. As you swallow the cookie, you finally get a hint of the heat of the cayenne pepper – it doesn’t taste spicy, it just feels spicy. All in all, these make for some pretty interesting and unique chocolate chip cookies. I loved the dark chocolate chunks, the sweet cinnamon and the overall flavour depth if them and would enjoy making them again. Their texture was nice too – not very cakey, but nice and dense, like chocolate chip cookies should be!
The only changes I made from the original recipe was to increase the salt and the cayenne pepper amount. I definitely approve of these changes!
Spicy Mexican Chocolate Chip Cookies
adapted from Epicurious
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 scant teaspoon salt
1/4 teaspoon cayenne pepper
12 oz dark chocolate chunks or chips
1. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs 1 at a time, then vanilla.
2. Sift next 6 ingredients over butter mixture; beat just until blended. Mix in chocolate chips. Refrigerate dough until cold, at least 1 hour and up to 1 day.
3. Preheat oven to 350°F. Lightly butter 2 large baking sheets. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 1/2 inches apart.
4. Bake cookies until golden brown but still soft to touch, about 10 minutes (for crisper cookies, bake 12 minutes). Let stand on sheets 3 minutes. Transfer cookies to racks and cool.
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