​Emily Benatar

Spicy Chocolate Morsels

Makes 2 dozen       Prep Time: 20 mins  Chill Time: 45 mins                                 

 

Ingredients

1 cup flour

1/2 cup unsweetened Dutch processed cocoa

1/2 teaspoon cinnamon

1/8 teaspoon ground Pepper, white or black

1/8 teaspoon cayenne

1/4 teaspoon baking Soda

1/4 teaspoon. salt

1/2 cup light brown sugar

1/2 cup baking sugar

6 tablespoon unsalted butter

1 teaspoon vanilla extract

1 large egg

 

Special Equipment

Silpat

whisk

 

Instructions

1) Mix dry ingredients together with whisk: flour, cocoa, baking soda, salt, cayenne, pepper.  Mix until evenly colored and lumps are smoothed out

2) Combine the brown and white sugar together until well mixed in a separate bowl.

3) Cream butter and sugars together.   Add egg.  Add vanilla extract

4) Add dry ingredients to bowl.   Mix until dough is evenly colored.

5) Roll dough into a cylinder the diameter of a rolling pin.  Cover with plastic wrap.  Refrigerate for at least 45 minutes. 4) Preheat oven to 350 degrees.

6) Lay Silpat on baking sheet.    Slice cookies into 1/4 inch thick rounds.

7) Place on baking sheet and cook for about 12-14 minutes.

 

Notes

1) You can freeze the dough until ready to use.  Put in refrigerator for about an hour to thaw before cutting.

Variations

1) Add 1/4 C. chocolate nibs.

2) Substitute 1 t. mint extract for cayenne, pepper, vanilla and cinnamon.  Add ground candy canes as a last step when mixing.