As I was making these, I said to myself, “Claire, you’re crazy!” Why? Because I made nearly the same cookie less than a week ago! And wrote about it here! Those were my spicy-hot dark chocolate cookies. As I mentioned at the time, they were like little cakes. Diabolical little cakes. Because they were a bit soft and had jam in the middle. I lay awake one night thinking these would also make good cookies to roll out and cut in cool shapes. And then coat with melted bittersweet chocolate. So I came up with this alternative recipe. The taste is very nearly the same – chocolate-y chocolate-i-ness with a spicy cayenne-ginger bite that sneaks up on you. But they’re a little harder and crunchier. And they hold the shape of your cookie cutters.
Here’s MF DOOM with Cayenne Pepper.
2 cups flour
1/2 cup dark, unsweetened cocoa
2/3 cup sugar
1/2 t. cayenne
1/2 t. ginger powder
1/4 t. black pepper
1/2 t. salt
1/2 cup (one stick) cold unsweetened butter (not frozen, though) cut in small pieces
1 egg yolk
1 or 2 T black coffee
1 cup 60% dark chocolate chips
Mix the flour, cocoa, sugar, cayenne, ginger, pepper and salt in a bowl. Add the butter and work it in with two knives or your fingers till you have a crumb-like consistency. Mix in the egg yolk. Add just enough coffee to have a workable dough.
Wrap in foil or plastic and refrigerate for 1/2 an hour or more.
When you’re ready to use it, roll it out on a well-floured surface till it’s about 1/4 inch thick. Cut out in desired shapes.
Bake in a preheated 375 degree oven for 6 minutes. Let them cool completely.
Melt the chocolate chips over (not in) hot water. With a flat knife, spread a generous helping of chocolate on each cookie.
Let them cool and set before eating.