Mexican Double Chocolate Chocolate Chip Cookies
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 tsp. ground cinnamon (I used Vietnamese cinnamon because it is one of the most potent in flavor)
1/2 tsp. baking soda
1/2 tsp. coarse salt
1/8 tsp. finely ground black pepper
1/4 pound coarsley chopped good quality dark chocolate (I used the last of my Valrhona bittersweet chocolate)
1/2 cup (1 stick) unsalted butter
1 1/2 c. sugar
2 large eggs
1 tsp. pure vanilla extract
3/4 cup semi-sweet chocolate chips
1/8 tsp cayenne pepper
Preheat oven to 325ºF
Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.
In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.
Line a 17-by-12-inch cookie sheet with parchment. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days. (As if they'll last that long)
1/2 cup unsweetened Dutch-process cocoa powder
1 tsp. ground cinnamon (I used Vietnamese cinnamon because it is one of the most potent in flavor)
1/2 tsp. baking soda
1/2 tsp. coarse salt
1/8 tsp. finely ground black pepper
1/4 pound coarsley chopped good quality dark chocolate (I used the last of my Valrhona bittersweet chocolate)
1/2 cup (1 stick) unsalted butter
1 1/2 c. sugar
2 large eggs
1 tsp. pure vanilla extract
3/4 cup semi-sweet chocolate chips
1/8 tsp cayenne pepper
Preheat oven to 325ºF
Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside.
In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly.
In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips.
Line a 17-by-12-inch cookie sheet with parchment. Using a 1 1/2 inch ice cream scoop, drop the cookie dough onto the paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days. (As if they'll last that long)
Haagen Dazs Mayan Chocolate ice cream in the middle of two cookies... Death...
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