GROWN-UP SPICY CHOCOLATE COOKIE

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)

226g butter
200g sugar
1/2 tsp vanilla extract
1 large egg
380g flour
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.

ENJOY!

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!

ONE YEAR AGO: The Home Bakers Collective, May Project

TWO YEARS AGO: Purple Star Macarons

THREE YEAR AGO: Smoked Salmon, Fait Maison

FOUR YEARS AGO: Kouign-Amann, Fighting Fire with Fire

FIVE YEARS AGO: In My Kitchen, Yin and Yang

SIX YEARS AGO: Chocolate Toffee Banana Bread

SEVEN YEARS AGO: In My Kitchen, June 2014

EIGHT YEARS AGO:  Strawberry Frozen Yogurt

NINE YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

TEN YEARS AGO: Honey-Glazed Chicken Legs

ELEVEN YEARS AGO: French-Style Rolls

SECRET RECIPE CLUB: MINI-CHOCOLATE CHEESECAKE BITES

August is already knocking at the door, this year is flying by.  But before a new month starts, there’s always the excitement of the last Monday of the month, with Reveal Day of The Secret Recipe Club. For those who are new to this concept, bloggers are paired in secret, have a few weeks to stalk their assigned site, and everyone in the club blogs about their recipe on the exact same day and time. Nothing cooler than that, you must admit…  This month I was paired with Colie’s Kitchen.  Nicole, who hosts the site, is a full-time college student, with a full-time life of organized chaos.”  Ha!  I can totally relate…  She is married and a “bonus mom”, what a great expression, much better than step mom,  I guess I can relate to that too.  I had quite a few options selected as possibilities for my assignment, like her Lasagna Rolls, her Parmesan Meatloaf Muffins (great idea!),  her Oh My God Macaroon Pie, and her Cauliflower Cheddar Fritters.  But, as is often the case with The Secret Recipe, I took the sweet path, and ended up with these super cute single bite (ok, a couple of bites) desserts…

MiniCheesecakeBits

 

MINI CHOCOLATE CHEESECAKE BITES
(from Colie’s Kitchen)

3 Packages of Neufchatel, softened
1 + 1/4 cups sugar
1 (8 ounce) container of dairy sour cream
2 teaspoons vanilla extract
1/2 cup cocoa powder
2 Tablespoons all-purpose flour
3 eggs
28 Oreo cookies halves, removing the cream center
28 cupcake tins/liners

Heat oven to 300 degrees F.

Beat cream cheese and sugar until blended. Add sour cream and vanilla and beat until fully mixed.

Beat in cocoa and flour. Add eggs, one at a time, beating just until well blended.

Remove Oreo filling with a butter knife and add one half of a Oreo to each cupcake tin. Fill each tin with one large spoon full of cheesecake filling until you have filled all 28 then go back and top off each tin with any extra filling.

Bake for 20-25 minutes. Remove from oven and cool on a rack.

Refrigerate 4 to 6 hours. Store covered in refrigerator or in the freezer.

 ENJOY!

to print the recipe, click here

composite1

Comments:  I cannot tell you how much fun I had making this recipe! The toughest part was discarding the filling of the Oreo cookies. Part of me wanted to throw caution to the wind and behave like my former self of decades ago: shamelessly open the Oreos, scrape them clean, and try to sneak the cookie halves to the trash can without my Mom realizing. That never had a happy ending.  At most, I could get by with a couple of cookies, then pay a price for my behavior. Waste not. Ever. Do you know how many kids in the world went to bed hungry last night?  Apparently, I did not. (sigh)

The idea of using Oreos as a base for these cheesecake bites is a strike of genius!  Perfect size for cupcake liners. Because the recipe made so many and I only have one muffin baking pan, I got the disposable aluminum pans at the grocery store, and was quite pleased by how well they worked.  No difference in quality of baking, although in the name of full disclosure, I confess that I dropped one of the disposable pans while taking them out of the oven.  Huge big mess, coupled with language even more colorful than the cupcake liners. I am glad there are no hidden cameras in our home…

rack

If you follow my blog, you know that I never add the caloric content of any of my recipes for the simple reason that I don’t pay attention to it. But, since Nicole provided that info, I will share it with you: one of these babies has only 134 calories, which, as far as dessert is concerned, sounds pretty moderate to me.  Keep in mind this interesting linear fit, though. It can be cruel to your waistline.

cheesecake

 

Nicole, thanks for such a cute recipe that was very appreciated by our colleagues at the department…  I hope you had as much fun as I did with my assignment this month.

As usual, if any of my readers would like to see all assignments for my group, click on the blue amphibian at the end of this post, and enjoy the ride through the blogosphere…

ONE YEAR AGO: Whole-Wheat Spaghetti with Grated Tomato Sauce

TWO YEARS AGO: A Taste of Yellow to Honor Barbara

THREE YEARS AGO: Gratin of Beefsteak Tomatoes

FOUR YEARS AGO: Tour de France Final Stage: PARIS

FIVE YEARS AGO: Snickerdoodles with a Twist