This is the ultimate example of desi-fying cookies. Ultimate.
I present to you, dark chocolate chunk cookies, spiked with, wait for it…Everest Tikhalal red chilli powder. I kid you not.
Before you laugh (or is it too late?), I must promise you these are awesome. When not in Mexico with access to chipotle and cayenne powder, this is what you do. And it’s a darn good substitute.
Fudgy, almost brownie-like, rich, dark cookies. With the most delightful cinnamon-chilli kick.
Topped with sea salt for some extra crunch, colour and flavour, these take a second to get used to. But it’s well worth it 🙂
The cookies are adapted from this recipe. Came across that beautiful blog on Foodgawker. That is a terrible site for food cravings, honestly. Makes me so hungry! Seen my gallery there yet? Click the button on the right side of this page 🙂
The idea of mixing chilli and chocolate grew on me ever since I tried Lindt’s dark chocolate chilli flavour. So good! I can’t tolerate spicy food ordinarily, but throw in some chocolate, and I’ll eat anything apparently 🙂
Temperature trouble occurred again, with this batter melting all over the place, forcing me to chill it before attempting to bake with it. The batter is runny anyway, with only 6 tbsps of flour. It’s meant to be more like brownie batter, so if you’re baking this in a hot place, chilling is essential. They still spread quite in the oven but there’s only so much in my control in 35C weather!
The spice is evident as an after-taste and it hits you suddenly so don’t go too crazy with the powder unless you want to turn these into a starter 🙂 The dried chillies on top are a photo-prop brainwave that my sister had!
Leaving out the cinnamon and chilli would make delicious fudgy chocolate cookies anyway, so feel free 🙂
What you’ll need:
6 tbsp flour
1/3 cup sugar (I use Morde dark cooking chocolate which contains some sugar. If your chocolate is sugar-less, increase this to 2/3 cup sugar)
130 gms dark cooking chocolate plus a handful of chocolate chunks to fold in at the end
5 tbsps butter (Add 1/2 tsp salt if using unsalted butter)
2 eggs, room temp
1/2 tsp baking powder
1 tsp cinnamon
3/4 tsp red chilli powder (between 1/2 and 3/4th is ideal, depending on how strong you want the flavour)
1 and 1/2 tsp vanilla essence
What to do:
1. Mix the flour, baking powder, chilli powder, cinnamon and salt (if using). Set aside.
2. In a double boiler, melt the chocolate and butter till smooth and set aside to cool.
3. Using a hand-held mixer, beat the eggs, sugar and vanilla on medium speed till pale and frothy. Since I used less sugar, the mixture didn’t turn as pale as it would have otherwise.
4. Add in the melted chocolate and beat for 30 seconds on low speed till incorporated. You could do steps 3 and 4 by hand, but it’ll take more effort.
5. Stir in the flour mixture and fold in the chocolate chunks. Allow to firm up for a few minutes and then chill for 30 minutes to 1 hour. In a hot climate, the chunks you fold in might not stay solid!
6. Preheat the oven to 175 C. Using an ice-cream scoop and/or your hands, rolls medium sized balls of the firmed up dough. It will be very, very sticky. I got 9 large cookies in all. Leave at least 2 inches of space between each on a greased baking tray. They will spread.
7. Bake for 15 to 20 minutes until the tops are set.