I bake cookies often. So often that I ended up starting a new blog just to document my adventures in the subject. But whenever I want to share a new recipe, it will be here, in the good old Bewitching Kitchen. This cookie is super versatile. It is so flavorful and complex that it can stand on its own without icing, without filling. But I’ve used it in many different formats, as you will see in my post published simultaneously in my baby blog. It resembles an Oreo in texture and basic taste. But then the chipotle and cinnamon kick in… and all of a sudden you are in love.
GROWN-UP SPICY CHOCOLATE COOKIES
(from the Bewitching Kitchen)
1/2 tsp vanilla extract
1 large egg
12 g cocoa powder
12g BLACK cocoa powder
1/2 tsp salt
1/4 to 1/2 tsp chipotle pepper
1/2 tsp cinnamon
Mix flour, both types of cocoa powder, chipotle pepper, cinnamon and salt in a large bowl. Reserve.
Cream butter with sugar with a Kitchen Aid type mixer. Add vanilla and egg. Mix until incorporated, then add the dry ingredients in three portions, mixing on low speed. When the dough starts to glue together, stop, check if it holds well when you press a small amount of it with your fingers. Adjust with more flour if needed. Pat the dough into a disc and place in the fridge. It can also be rolled out immediately if you did not have the butter too soft in the beginning.
Roll to desired thickness, cut in shapes, freeze for 10 minutes before baking at 350F. Baking time will depend on size of the cookies, usually 12 minutes.
to print the recipe, click here
Comments: I did something totally different to get the pattern on these cookies. I used a fondant impression mat, laid it on top of the rolled cookie and then cut the rounds and baked. Inspiration came from the great Dawn Williams, a virtual friend from Facebook, aka Queen of Molded Cookies.
This is the mat… Available on amazon.com
And this is the dough after imprinted with it (dough is rolled over parchment, mat goes on top, then a rolling pin presses it gently over the dough. Peel the mat off, and you are left with this:
Cut rounds, freeze for 10 minutes and bake straight from frozen…
The cookies will be ok without any further adornment. But you know I cannot resist some bling, so I used gold luster dust mixed with vodka and brushed lightly on the design. The suspension needs to be a bit on the thick side, so that it won’t puddle inside the whole pattern.
For the dough, you can also skip the cinnamon and use orange extract + orange zest. Works great too. If you don’t have black cocoa, simply use the full amount of Dutch cocoa. I find that mixing some black with it makes it perfect for my taste. I’ve done in countless times, tweaking the recipe a bit and pretty much anything works.
Now, I invite you to visit my baby blog
to see how versatile this simple dough can be…
See you there!
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