Spicy Chocolate Cinnamon Cookies

 

 

We already have a recipe for Mexican Hot Chocolate Cookies...chocolate, cinnamon, chili powder.  I have to admit- these cookies are similar, but different.  So of course I deemed them worthy to post!  For starters, the recipe is easier:  no sifting, and no rolling the dough into individual balls.  Secondly, these cookies have chocolate chips.  Hooray for that! :)

 

 

Ingredients:

1 stick (1/2 cup) unsalted butter, softened

1 cup dark brown sugar

2 eggs

1 tbsp vanilla bean paste (if you don't have that, vanilla extract will work)

2 tsp baking powder

1 tsp kosher salt

¼ tsp cayenne pepper

½ tsp cinnamon

½ cup cocoa powder (I used Hershey’s Specialty Dark Chocolate- dutch process would be great too)

1¼ cup all-purpose flour

1 cup chocolate chips (I used mini)

 

• Preheat oven to 350 degrees.
• In an amazing Kitchenaid mixer that you love so much, cream together softened butter and brown sugar.



• Add eggs and vanilla bean paste, and mix until well combined.

•  Whisk together baking powder, salt, cayenne pepper, cinnamon, cocoa powder, and flour. I like to put them on a big sheet of waxed paper and whisk them together like that.  Makes it easier to add to the mixer!

 (Not labeled: the flour.  I promise it's under there!)

 

• Slowly mix in the dry ingredients, with the mixer on the lowest speed.  Do you see how easy the waxed paper makes it to incorporate the dry ingredients?!

• Fold in the chocolate chips.  (yes- I know there's less than a cup of chips there.  I ate a small handful before starting to bake, and apparently there was not enough left!)

• Scoop dough onto cookie sheets lined with parchment paper.  Here's the scoop I used- I don't remember the size measurements, but this pic should help:

• Bake for 8-10 minutes, and cool on cookie racks. For one sheet of cookies, I flattened the ball.  The other sheet was cooked how you see the dough in the pic above- those created the puffy cookies.   I think I like the flat ones better.

Aww, pretty :)

 

Ingredients:

1 stick (1/2 cup) unsalted butter, softened

1 cup dark brown sugar

2 eggs

1 tbsp vanilla bean paste (if you don't have that, vanilla extract will work)

2 tsp baking powder

1 tsp kosher salt

¼ tsp cayenne pepper

½ tsp cinnamon

½ cup cocoa powder (I used Hershey’s Specialty Dark Chocolate- dutch process would be great too)

1¼ cup all-purpose flour

1 cup chocolate chips (I used mini)

 

Directions:

1. Preheat oven to 350 degrees.
2. Cream together softened butter and brown sugar. 
3. Add eggs and vanilla bean paste, and mix until well combined. 
4. Whisk together baking powder, salt, cayenne pepper, cinnamon, cocoa powder, and flour.
5. Slowly mix in the dry ingredients, with the mixer on the lowest speed.
6. Fold in the chocolate chips.
7. Scoop dough onto cookie sheets lined with parchment paper.
8. Bake for 8-10 minutes, and cool on cookie racks.

Recipe adapted from Baker Bettie