Sunday, November 10, 2013

Salted Mayan Chocolate Cookies v.1 {#FBCookieSwap}


Inspired by a delicious hot chocolate drink at a local coffee shop, I decided to create a rich chocolate cookie with some salt and some heat - in the form of ground Aleppo pepper. Even though these won tonight's cookie testing round (versus Rosewater Cardamom Crisps), I will be changing the recipe based on the boys' suggestions. So, this version can be posted; the actual recipe that I send to my recipients for the 2013 Great Food Blogger Cookie Swap (#FBCookieSwap) must be kept secret until reveal day.

Makes 4 dozen cookies

4 C semisweet chocolate chips/morsels, divided in half
2-2/3 C white whole wheat flour
1 t baking soda
1 C butter
1 C organic coconut sugar
1/2 C organic granulated sugar
3 large eggs
1-1/2 C white chocolate chips
2 t ground paprika
1 t ground Aleppo pepper
1 t instant espresso powder
freshly ground sea salt for garnish

Preheat oven to 375 degrees. Melt 2 C chocolate in a small, heavy-duty saucepan over low heat. Stir until smooth and remove from heat. Combine flour and baking soda in a medium bowl. Beat butter, coconut sugar, and granulated sugar together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 C of chocolate, white chocolate chips, paprika, Aleppo pepper, and espresso powder.

Drop by rounded teaspoon onto ungreased baking sheets. Sprinkle with freshly ground sea salt. Bake for 10-12 minutes or until cookies are slightly puffed. Cool on baking sheets for 2 minutes. remove to wire racks and cool completely. Enjoy!

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