Author of Ed Engoron’s Choclatique, Running Press, 2011
I feel for those of you who say it’s below zero where you live—it’s about 75º here in Southern California. Bless your hearts if you find yourself in the deep freeze. Cold days, hot meals and warm hearts! Your family loves comforting winter recipes that warm you from the inside out. From tasty beverages and treats to hearty breakfasts, lunches and dinners, chocolate meal and dessert ideas will keep you and your family smiling all winter long. The best part is the sun will be shining soon.
Chili-Day Chocolate Cookies
Chocolate and Chili go so well together. Here is a winter-day favorite that brings out the flavors of the deep, dark chocolate, coffee, chili and spices. It is a marriage made in heaven and one that will warm the cockles of your heart. Oh, these are equally yummy during the spring and summer.
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 50 Minutes
1/2 cup dried currants or raisins
2 tablespoons Kahlua® liqueur
2 teaspoons cold strong coffee
4 ounces Choclatique Ebony Bittersweet Chocolate Dark Chocolate
2 ounces Choclatique Midnight Unsweetened Baking Chocolate
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 eggs at room temperature
3/4 cup sugar
2 teaspoons pure vanilla extract
1 cup Choclatique Dark Chocolate Chips
- Preheat oven to 350ºF.
- Line 2 baking sheets with parchment paper sprayed with pan release.
- Combine the currants, coffee liqueur and coffee in a small saucepan; bring to a simmer over medium heat and remove from heat immediately.
- Combine the bittersweet chocolate, unsweetened chocolate, and butter in a bowl and heat in a microwave oven set on medium at 15 second intervals stirring just until the chocolate melts. Be careful not to burn. Set aside.
- Stir together the flour, baking powder, salt, cinnamon, black pepper, and cayenne pepper in a bowl; set aside.
- In a separate large mixing bowl, whisk the eggs and sugar together until light and fluffy and pale yellow in color, about 5 minutes. Add the vanilla extract; stir.
- Beat the melted chocolate into the egg mixture until well combined.
- Pour the currants and chocolate chips into the mixture; then fold in the flour mixture and stir until evenly combined.
- Scoop 2-tablespoon (or use a 340 scoop) portions onto the prepared baking sheets with enough space between so they do not run together—they will spread on the sheet.
- Bake until barely set, about 12 minutes.
- Allow to cool on the sheets until they set slightly, about 5 minutes, before transferring to a rack to cool completely.