I don’t post usually recipes on my blog, but last Friday, I was invited to judge a cookie challenge hosted by Chunk N Chip and I wanted to share with all of you, the cookies which made it to the finals. The first cookie I am sharing with you is the Spicy Chocolate Cookie and comes from Alyssa Townson.
Alyssa attended a Culinary Arts program at Saint Paul College in Minnesota prior to returning back to Claremont, where she is originally from. She is currently head chef at a small retirement home there. She loves to bake, and has been baking since she was a little girl.
Her idea of a spicy chocolate cookie came from the traditional Mexican drink: Mexican Hot Cocoa and thought, it would be awesome to have a chocolate-y cookie with a spicy kick? She wanted more than the cinnamon-spice, and added the black and cayenne peppers to flare it up.
I really liked this full flavored chocolate cookie. It wasn’t overly sweet and had a slight crispiness when fresh. Even after a few days in the refrigerator, it is still delicious although the crunch is now gone. I am not a fan of milk or white chocolate so this cookie just tasted fantastic with its dark, dark chocolate flavors.
Alyssa has kindly shared her recipe with me and I present it to you below. I’m sure you’re going to LOVE it as much as I do!
- 1 cup butter, softened
- 2 cups white sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 3/4 cup unsweetened Mexican cocoa powder (or plain cocoa powder + 1/2 tsp cinnamon)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp coarse-ground black pepper
- 1/4 tsp + a dash ground cayenne
- 1-1/2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Cream together the butter and sugar until smooth. Beat in the eggs, then the vanilla
- In a separate bowl, sift together the flour, cocoa, baking soda, salt, cinnamon, and peppers; gradually add into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto parchment-lined cookie sheets.
- Bake for 8 to 12 minutes (depends how big you make them) in the preheated oven. Cookies are ready when they are just barely set, still a little under-done in the middle.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Yields 24 big cookies
Alyssa Townson says
Thank you so much, Anita! It was such a pleasure meeting you and being part of the contest!
Colleen Smith says
These look delicious! We would love for you to stop by the USPS Facebook page and share your recipe with our fans! Happy Holidays! http://on.fb.me/ujGGtE