Say that three times fast, “Cayenne cocoa cookies, cayenne cocoa cookies, cayenne cocoa cookies..” ok stop, shove these treats in your face and say no more. Mmmmmm is what you’ll be saying. I found this recipe on Pinterest and adapted it a little bit, but these cookies are most definitely a new favorite in my cookbook.
Note: Your generic grocery store may not carry pastry flour or spicy baking chocolate, but Whole Foods does. I found whole wheat pastry flour which worked excellently and Vosges Haut-Chocolat Red Fire Bar for $7.99 (pictured beneath the recipe) at Whole Foods. The Red Fire Bar has Mexican ancho and chipotle chilies, Ceylon cinnamon, and dark chocolate. I did some research, thinking, “What is Ceylon cinnamon?” and I discovered there are two types of cinnamon – Ceylon cinnamon, and cassia cinnamon. Cassia cinnamon is most commonly used and abused, and is even found to cause liver damage when over-consumed. It’s grown in China and Indonesia, in contrast to Ceylon cinnamon which is grown in Madagascar, Sri Lanka, and the Seychelles and known as “true cinnamon” comparatively. As a result, Ceylon cinnamon is more expensive and harder to find. But if you use a lot of cinnamon in your daily life, you should make a conscious effort to switch to Ceylon cinnamon for health reasons. This article taught me all about cinnamon if you want to know more.
Cayenne Cocoa Cookie Recipe
Time: 45 min – 1 hour Serves: about 35 cookies
1 1/2 cups pastry flour
1 cup Dutch-process cocoa powder
1 1/2 tsp pink Himalayan sea salt (or any flaky sea salt)
3/4 tsp baking soda
3/4 tsp baking powder
1 heaping tsp ground cayenne red pepper
1 cup packed brown sugar (I had about 1/2 cup so I used 1/2 cup also of turbinado raw cane sugar, regular granulated sugar can also be substituted with a bit of molasses)
3/4 cup granulated sugar
3/4 cup unsalted butter (room temperature)
2 tsp pure vanilla extract
5 oz dark chocolate chips (about 3/4-1 cup)
3 oz spicy, dark chocolate chopped into about chip size
Preheat oven to 375° and grease baking sheets
1) Whisk the first six ingredients together in a bowl (pastry flour, cocoa, cayenne, baking powder, baking soda, salt).
2) Using a mixer fitted with the paddle attachment cream butter until pale and fluffy. Scraping down bowl as needed, beat in sugars until smooth and fluffy again.
3) On low speed beat in vanilla and add in one egg at a time, scraping as needed until fully incorporated.
4) Add in half the flour mixture on low and mix to incorporate before adding the other half. Mix until just incorporated and then stir in the chocolate with a wooden spoon. “It’s a mighty batter, quite thick. So use your muscles.”
5) Finally dollop the dough onto your baking pans (taste some of the batter and be in awe of its pure chocolatey goodness), I made my cookies about a heaping tablespoon each, shaped to be about the size of a golf ball, as directed by the original recipe.
6) Bake for about 12-16 minutes (mine took 14, and I think they’re better soft).
Here’s the baking chocolate I found at Whole Foods, I’m thinking about using the bacon infused chocolate and the red fire caramel chocolate for other recipes in the near future…
From my chocoholic heart to your stomach,