Chocolate cayenne cutout cookies

Chocolate cayenne cutout cookies

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.

4 thoughts on “Chocolate cayenne cutout cookies

  1. Pingback: Dark, spicy-hot chocolate cookies | Out of the Ordinary

  2. Clair: Do you ever make jam? I make several batches every summer and a few years ago I tried adding about 1/2 tsp of dried Scotch bonnets [habaneros] to a batch of several jars, it was wonderful. It was a rich sweetish plum jan with a mild afterburn, so I started adding it to every variety that I made and varying the amount, I sent a jar of VERY hot to a Jamaican friend a few weeks ago, he loved it. Last night I made a batch of beef stew which also has a very nice aftertaste; 1/2 tsp African Bird pepper. I grow lots of very hot peppers every year and right now I have several in pots in my atruim under lights, they’re supposedly the world’s hottest varieties, they’re new to the US this year, one’s called Bhut Jolokia, from India and another is Trinidad Scorpion, I got some seeds from a specialist nursery in the spring, the Bhut is covered with small but very hot peppers, we use about one a day.
    I just watched a DVD that you’d enjoy, Netflix has it, it’s Gilberto Gil, the title is Kaya N’Gan Daya, it’s all BMW’s music with a Brazilian twist. Have a nice holiday…..T.

  3. Hello, GF!! So glad to hear from you!! I was just thinking about you today. I found this trojan Christmas compilation on spotify (all reggae christmas songs). I’ve been sharing a few here. Some of them are so wonderful – I can’t believe I haven’t heard them before. I thought you’d like them.

    I have tried making jam, but not in quite a few years. Yours sounds brilliant! I’d love to try it!

    Malcolm’s class grew a little garden at school, and my Malcolm bit into a scotch bonnet thinking it was a miniature sweet pepper. D’oh!! He’s good with hot tastes, though, for a 9-year-old.

    We grew some ethiopian hot peppers this year. I’m trying to dry them out now. I feel like I can’t make anything too hot, because of the little ones, but I stretch it a bit every time.

    I’ll look out for the DVD.

    SO good to hear from you. I hope you are well.

  4. Pingback: Weekend Cook and Tell Round Up: Cookie Season | Tasty Terminus

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