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Grab your measuring cups, spoons, and sexy apron ’cause we about to get dirty in this kitchen. Dark chocolate with a hint of ginger, cayenne and chipotle, a drop of vanilla, laced with cinnamon and sprinkled with sea salt. There’s almost nothing else to say. These cookies are muy calientes.  They are the kind of cookies that bring back the pleasure in being alive by highlighting the spectre of your own mortality. They are a nod to your darkest needs and desires. The smooth and potent chocolate is astonishingly delicious, leaving the flame of the peppers in its wake, tempered only lightly by cinnamon.  This is an elevated, complex and sophisticated Mexican-inspired version of milk and cookies.

As a North American, specifically a New York City dweller, it is obvious the way in which our city is inexorably, deeply involved with Mexico for all of its good and bad. Mexico is a beautiful place with a distinct culture and landscape. It is also deeply marred and propelled forward by its tragic, elegant, violent, and heartbreaking history. I plan to make my way there in December. Finally. I’ve got my ticket in hand. These cookies (and possibly my next couple of recipes) are a tip of my sombrero to our cousin in the South and to giving in to the darker side in a way that won’t hurt anyone or anything, but your waistline.1-DSC_0456-001

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Adapted from The Artful Desperado by way of Taco Fino Food Truck.

Salted Chocolate Diablo Cookies

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chipotle pepper
  • 1 tsp cinnamon
  • 1 cup dark chocolate chunks
  • 2 large eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 3 tbsp freshly grated ginger
  • 1 tbsp vanilla
  • Sea salt

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Directions:

Preheat the oven at 375F. Sift flour, cocoa powder, baking soda, cayenne and cinnamon in a large bowl and stir in chocolate chunks.

In another bowl, whisk the eggs and add both sugars, oil, grated ginger, and vanilla and gently mix. Slowly add this wet mix to the dry one (flour cocoa mixture) until you form the cookie dough. NOTE: It may seem a bit dry, but not to worry it’ll get moist.

Form small dough balls (size of a golf ball-ish) and place them onto a baking sheet lined with parchment paper or silicon pad. Press them down a little and sprinkle a bit of sea salt.

Bake cookies for about 10-13 minutes until they start to crack. Center should be fudgy so don’t over bake! Buen provecho!ingredients.jpg

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