I love everything chocolate! What’s there not to love about chocolate, right?… I agree. I haven’t found a good reason, as of yet, why I shouldn't . Chocolate as an ingredient is simply so awesome to work with…with just a little bit of spice thrown in, chocolate can taste spicy and sweet all the same time. And that’s something I truly enjoy…that little bit of kick that the enhances the flavor of chocolate and makes it so magically good!
I have tried truffles with chocolate and chipotle chili, a few times and have shared it with friends and family. The response has always been surprising….because its unimaginable how many people I know love “spicy chocolate”.
Here's one such treat that been a hit......a twist to the regular double dark chocolate cookie recipe ( I got from a friend’s mom). I call it my Triple Chocolate Spicy Delight…it has a spoonful of white chocolate topping, is loaded with bittersweet and semisweet chocolate chunks …and a dash of cayenne.
Ingredients
For the cookie
¼ cup unsalted butter, softened, cut into cubes
¼ cup oil (the recipe I follow calls for Canola Oil)
½ cup packed brown sugar
¼ cup packed granulated sugar
1 egg
1 ½ teaspoon vanilla
1 cup all -purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
A pinch of salt
½ cup bittersweet chocolate chunks
½ cup semisweet chocolate chunks
½ teaspoon cayenne pepper powder
½ teaspoon nutmeg
½ teaspoon cloves, powdered
For the topping
1 ½ cups white chocolate chunks
½ cup Sprinkles of your choice
Method
Preheat oven to 350 degrees F. Prepare a cookie sheet with parchment paper and set aside.
For the Sugar mixture – In a large bowl, add butter and beat until smooth (I use a hand held electric mixer for this). Add in in oil, brown sugar, and granulated sugar until well combined (I beat everything on medium to combine). Next, add in the egg and vanilla and beat well till combined.
To another bowl, add flour, cocoa powder, baking powder, salt (I use a sieve at times, but most time whisk these ingredients together). Add this to the Sugar mixture. Add in powdered cloves, nutmeg and cayenne pepper powders. Mix all the ingredient well until combined (Set the mixer on medium).
When well incorporated, add the chocolate chunks and mix briefly, about 5 seconds (I use a spatula to mix instead of the mixer for the chocolate chunks).
Refrigerate the dough for about 10-15 minutes. Make balls of the dough and set 2 inches apart onto the lined cookie sheets. Bake for 12-14 minutes. Allow to cool.
I usually remove the cookies from the oven when they are still a little underdone and slide the parchment paper with the cookies onto a cooling rack. I then allow them to cool before removing from parchment .
I make jumbo cookies of out this recipe, so if you make a medium sized cookie, this should yield around 28-30 medium sized cookies.
For the Topping
Make sure the cookies have completely cooled. I usually work on the topping at least an hour after they are done.
Melt chocolate chunks either in microwave or using a double boiler. There are two simple ways this can be done – either dip the cookie upside down into the melted chocolate or use a spoonful and spread on top. Add sprinkles and refrigerate for 6-8 minutes for the chocolate to set.
Enjoy!
P.S : These taste best when the white chocolate is warm and all melted...yum!
