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Chocolate chili cookies


Recipe Categories : | Cookies | Chili | Hot & Spicy | MAIN INDEX |

Makes : about 12 dozen ( can be divided into smaller batches)

Ingredients :

  • 9 oz dark chocolate
  • ¼ cup water
  • 4 cups water
  • ½ cup cocoa
  • 2 tspn pure chili powder, preferably ancho
  • 1 tspn ground cinnamon
  • ¼ tspn cayenne
  • ¼ tspn salt
  • 12 tbsp butter, at room temperature
  • 1½ cups sugar
  • 1 tbsp vanilla extract
  • 2 eggs
  • ½ cup powdered sugar


Preparation and Cooking Instructions :

  1. Combine the chocolate and water in a small nonreactive saucepan and sir over low heat until the chocolate melts, about 2 minutes. Set aside.
  2. Sift together the flour, cocoa, chili powder, cinnamon, cayenne, and salt. Set aside.
  3. Beat together the butter, sugar, and vanilla in a large bowl until well mixed. Beat in the eggs, then the chocolate. Add the dry ingredient mixture in 2 or 3 batches, beating well after each addition, to make a somewhat moist dough.
  4. Divide the dough into 4 equal parts. On a lightly floured surface, roll each into a log approximately 12" x 1½". Place the dough logs on a sheet of wax paper, cover loosely with another sheet of wax paper, and refrigerate until firm but not hard, 1½ to 2 hours.
  5. When ready to bake the cookies, preheat the oven to 350ºF. Slice the dough logs into ¼" thick rounds and arrange on ungreased baking sheets. Bake until light brown and crusty around the edges, 6 minutes. Turn the cookies over and bake until no longer moist in the centers, 8 minutes. Remove from the oven and let cool on the baking sheets for 5 minutes.
  6. Transfer the cookies to serving platter and sift the powdered sugar over the tops. Serve right away or store in an airtight container for up to 1 week.
  7. Cooks note : As with all refrigerator cookies, the important part is not to rush. If you intend to bake the cookies right away, allow at least 1½ to 2 hours lead time ; otherwise, the dough will not be properly set. On the other hand, you can make the dough in advance, wrap it well, and refrigerate it for up to several days or freeze for longer period. When you remove the dough logs from the fridge or freezer, leave them at room temperature until they're soft enough to slice easily.