Right in time for the cold Winter's days and good any time of the year. This scrumptious recipe combines a spicy chili pepper heat to decadent chocolate that takes your palate by surprise. We're addicted.
A spicy heated chocolate delight.
Preheat oven to 350°F.
INGREDIENTS
6oz of 100% cacao
4 Tbsp unsalted butter
2/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cups organic sugar
2 1/2 Tbsp molasses
1 tsp vanilla
1 tsp chili pepper (use what type of chili pepper you prefer or substitue cayenne pepper)
1/4 tsp cinnamon
2/3 cup chopped dried cherries (pitted, of course)
Extra organic sugar for sprinkling cookie tops
In a bowl, whisk together flour, baking powder, cinnamon, chili pepper and salt.
In a separate bowl, thoroughly mix the molassses and sugar.
Slowly melt the caco and butter in a double boiler stirring occassionally until mixture becomes a velvety chocolate sauce. Do not burn.
In a separate bowl for an electric mixer fitted with the paddle attachment, beat sugar mixture and eggs on medium-high speed until very until light and fluffy. Slowly add the cacao and butter mixture until well incorporated at a slow speed.
Incorporate the dry mixture of flour into the wet mixture slowly. I prefer to do this by hand. Once the batter is completed, fold in the chopped dried cherries.
Drop desired size of cookies (a heaping Tbsp is good) onto an ungreased baking sheet. Sprinkle the tops with organic (raw) sugar. Bake for approximately 12-15 minutes. The crack tops will crack when the cookies are finished. Do not over bake these cookies as you want them to be chewy.
Cool for 10-15 minutes and transfer to an airtight container.
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