I love the element of surprise. So I am not really talking about someone jumping around the corner when it is unexpected. Those are not really my kinds of surprises. I love when uncommon things are made of common things. What do I mean by that? Surprises like when guests bite into a slice of cake and then I tell them that it has zucchini, carrots, or even pumpkin.
So cookies with a spicy kick are really right up my alley. Imagine picking up what looks to be a rich chocolate cookie – crisp on the outside and chewy on the inside. Biting into it, you expect pure sweetness and are completely surprised to when they bite you back! Chocolate and chile peppers go together wonderfully in both savory things like Turkey Chipotle Chili or sweet treats, like these scrumptious Mexican Chocolate Cookies.
Of course, if you have a chile pepper aversion or a making these with or for kids, you may want to go easy on the chile powder. These would be perfect for Cinco de Mayo as well, but don’t wait until then to make them – enjoy them now!
- 2 1/4 cups flour
- 1/2 cup cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200 grams butter, softened
- 1 cup rubia // demerara sugar
- 1/2 cup panela // dark brown sugar
- 2 large eggs
- 1/4 cup rubia // demerara sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon chile powder (my favorite is new mexico chile powder)
- Preheat oven to 400F.
- In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda and salt. In a large bowl, cream together butter, rubia sugar and panela sugar until mixture is light and fluffy, about 3 minutes. Add eggs, beating to combine well. Add flour mixture to butter mixture, stirring well just until combined.
- In a small bowl, combine the 1/4 cup of rubia sugar, ground cinnamon and chile powder. Using rounded tablespoons, form dough into 1" balls and roll into the sugar mixture. Arrange on the baking sheet with plenty of space in between them (about 2" to 3").
- Bake at 400F until cookies are set in the center and they begin to crack, about 13 minutes. Allow cookies to cool slightly on the baking sheet. Then, transfer them to a cooling rack to cool completely.
This is part of the 12 Days of Christmas Cookies 2012 Series. View the other cookies in this series here:
Day One :: White Chocolate Apricot Oatmeal Cookies
Day Two :: Mocha Pecan Balls
Day Three :: Chocolate Peppermint Thumbprints
Day Four :: Allspice Thumbprints
Day Five :: Molasses Spice Cookies
Day Six :: Cardamom Snaps
Day Seven :: Sweet Polenta Twists
Don’t miss all the Christmas Cookies on Provecho Peru!