Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011
This is just what the doctor ordered—The ChocolateDoctor. If you love hot cocoa and you like chocolate with a little bit of heat this is the cookie you will be coming back to time and time again. It is kind of like a chocolatier’s chicken soup. It will cure all that ails you. Take two cookies and call me in the morning.
Prep Time: 20 minutes
Bake Time: 10 minutes
Yield: 24 to 30 cookies
2-1/4 cups all-purpose flour
1/2 cup Choclatique Unsweetened Rouge Cocoa Powder
1 tablespoon Choclatique Unsweetened Onyx Cocoa Powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1/2 cup Choclatique Semi Sweet Chocolate Mini Chips
1/4 cup crystalline sugar (large crystal sugar)
1 tablespoon cinnamon
1/4 teaspoon cayenne pepper
- Preheat oven to 375°F.
- Place racks in upper and lower thirds.
- In a medium bowl, sift together flour, coco powders, cream of tartar, baking soda, cayenne pepper and salt.
- In a large bowl, using an electric mixer, beat butter and 2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl.
- Add eggs and beat to combine.
- With mixer on low, gradually add flour mixture, chocolate chips and beat until combined.
- In a small bowl, combine cup crystalline sugar, cinnamon, and cayenne pepper.
- Using heaping tablespoons, form balls of dough and dip the top of the cookies into the cinnamon-sugar mixture. Place cookies, about 3 inches apart, on two parchment-lined baking sheets.
- Bake until cookies are set in center and begin to crack, 10-12 minutes, rotating sheets halfway through.
- Let cookies cool on sheets on wire racks 5 minutes before transferring them to racks to cool completely. (Store in an airtight container)