Chewy, fudgy brownie like, crispy top cookies with a spicy hint of chili, these cookies are so yummy specially when they are still warm. I made these cookies for the first time to put in my client cookie box and love them so much. I got the recipe from Martha Stewart's Cookie Perfection Book You can also go to this link on her site.
Ingredients
1 1/2 cups/180 g unbleached all-purpose flour
1/4 cup/25 g unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1 stick unsalted butter, room temperature
1 cup/200g packed dark-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate (61 percent cacao), chopped (2 1/3 cups)
1/2 cup turbinado sugar
Directions
Step 1
Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
Step 2
In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about3 minutes. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated. Stir in chocolate.
Step 3
Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugar to coat; place 2 inches apart on parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.
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