This spicy double chocolate cookies have the goodness of cocoa powder and semi-sweet chocolate spiced up with ginger, cinnamon, cayenne pepper.
Chocolate with spices and herbs
Chocolate and spices are always friends they tend to excel one another when they are in combination.
Most common spices that go with chocolate are cinnamon, cardamom, ginger, vanilla, cloves, and cayenne pepper.
Coffee, orange zest, rose petals will also go well with chocolate. Herbs like mint, lemongrass, Tarragon Tea goes well with chocolate.
I have tried this double orange chocolate cookies
Health benefits of chocolate?
If you are planning to consume chocolate, go for dark chocolate which contains powerful antioxidants. Among the most important one is flavanol called epicatechin. Flavanols are compounds found in plants that helps to fight inflammation and protect against cell damage caused by free radicals.
It reduces the stress, helps heart health, balance the immune system and combats diabetes, and improve the brain functions.
Adding more dark chocolate into the menu will enhance health.
According to history, chocolate “ Food of the Gods” by Mayan people. (a cocoa drink prepared with hot water).
How to make this spicy double chocolate cookies
You need following ingredients to make this cookies
All-purpose flour: I used unbleached all-purpose flour you can use bleached all-purpose flour too.
Semi-sweet chocolate: You can use bittersweet chocolate; you need to crush in coarse chunks.
Cocoa powder: I used natural cocoa powder in this recipe, instead of that you can use Dutch process cocoa powder.
Cocoa powder : I used 100% natural cocoa; you can useDutch processed cocoa also.
Butter : I used unsalted butter
Salt : If you are using salted butter then you can skip this.
Leavener: Baking powder and baking soda.
Egg: Adds moisture to the dough and function as a binder.
Brown sugar : For the cookie batter
Turbinado sugar : for rolling the cookie dough.
See recipe card for quantities.
First mix in all the dry ingredients
Second mix in the wet ingredients then incorporate the flour mixture .
Mix well and form dough
And bake and enjoy
Variation to this spicy double chocolate cookies
If you do not want use ginger, you can use just cinnamon and cayenne pepper . Adjust the amount of cayenne pepper to taste if you do not want too much heat from the cayenne pepper use paprika.
Flavor of this spicy double chocolate cookies
If you like Mexican hot chocolate, then you will love this cookie as it has signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the positive kick of cayenne pepper, ginger and cinnamon.
If you like bitter chocolate then use semi-sweet chocolate.
Rolling of turbinado sugar gives a crunch on every bite.
This is an excellent addition of two your dessert table.
Can I store this spicy double chocolate cookies?
Yes, these cookies can be store in an airtight container at room temperature for up to a week.
For long time storage you can freeze the cookies.
They are best when it is comes out of the oven. When you break the cookies, chocolate will ooze out of it..
Spicy Double Chocolate Cookies
- ¾ cup 97.5g unbleached all-purpose flour
- 3 tablespoon 18 g unsweetened Dutch-process cocoa powder
- ½ teaspoon 1g ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon baking soda
- ½ stick ¼ cup / 57g unsalted butter, room temperature
- ½ cup 104g dark-brown sugar packed
- ½ large egg room temperature
- ½ teaspoon pure vanilla extract
- 5 ounces semisweet chocolate chopped
- ¼ cup turbinado sugar
- Preheat oven to 350 F degrees. Line the baking sheet with parchment paper.
- In a bowl whisk together flour, cocoa, cinnamon, ginger, salt, cayenne, and baking soda.
- In a kitchen aid bowl add butter with brown sugar on medium-highspeed until light and fluffy.
- Beat in egg and vanilla until well combined.
- To this add flour-mixture until just incorporated. Finally fold in chocolate.
- Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll the dough into the turbinado sugar to coat; place 2 inches apart on parchment-lined baking sheets.
- Bake until surfaces crack slightly,10 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.