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mexican-triple-chocolate-cookies
Mexican Triple Chocolate Cookies
This cookie is a double triple threat- three kinds of chocolate plus three varieties of chili pepper! It does bring some heat– though not so spicy that you won’t come back for more. Definitely a “go big or go home” kind of cookie, made even more special with the warming spice of cinnamon.
This cookie is a double triple threat- three kinds of chocolate plus three varieties of chili pepper! It does bring some heat– though not so spicy that you won’t come back for more. Definitely a “go big or go home” kind of cookie, made even more special with the warming spice of cinnamon.
1 stick unsalted butter (4 oz)
4 oz unsweetened chocolate, chopped
1 cup packed light brown sugar
¼ cup granulated sugar
¼ cup Sweet Habanero Sugar
2 tsp Madagascar Pure Vanilla Extract
2 large eggs
1 cup all-purpose flour
½ cup Cocoa - Dutched
1 Tbsp Cinnamon - Vietnamese Ground
1 tsp Ancho Pepper Powder
¼ tsp Cayenne Pepper Powder
½ tsp baking soda
1 tsp kosher salt
1 cup milk chocolate chips
Preheat oven to 325°F. In a microwave-safe bowl, melt butter and unsweetened chocolate at half-power in 30-second increments, stirring between each interval, until the mixture is smooth and glossy. (Alternately, melt butter and chocolate in a heatproof bowl set over barely simmering water, whisking until smooth.) Cool to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment (or a hand mixer), beat the brown sugar, granulated sugar, Sweet Habanero Sugar, Vanilla Extract, and eggs on medium speed until combined. Add the cooled butter-chocolate mixture and continue to mix until ingredients are fully incorporated.
In a medium bowl, sift together flour, Cocoa, Cinnamon, Ancho Pepper, Cayenne Pepper, baking soda, and salt. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in chocolate chips with a rubber spatula.
Line two baking sheets with parchment paper. Using a 1½ Tablespoon ice cream scoop, portion 12 dough balls equally spaced on each baking sheet. Bake, one baking sheet at a time, approximately 14 minutes, rotating the baking sheet halfway through baking time. Cookies will puff up slightly and appear fairly soft when removed from the oven.
Immediately slide the parchment paper with cookies, onto a wire cooling rack. Store in airtight container for up to three days.
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