Last night I had this ridiculous craving for something sweet. Since the closest thing to dessert we have in the fridge is pomegranate yogurt, I decided to bake up some chocolate cookies using whatever I had lying around. I found a recipe for double chocolate cookies via Hershey’s and omitted the chocolate chips since I didn’t have any. I knew they’d turn out plenty chocolaty even without the chips, but I still wanted to amp up the flavor. So I added a dose of cinnamon and cayenne pepper. The cinnamon adds depth to the chocolate flavor, while the cayenne adds just a tiny kick. The cookies came out perfectly level yet uniformly chewy. They’re the type of cookie you’d want to use for making soft, sandwich cookies.
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
Cream the butter and sugar.
Beat in vanilla and eggs until mixture is light and fluffy.
Stir together flour, cocoa, cinnamon, cayenne, baking soda, and salt.
Add the flour mixture to the wet ingredients.
This is where I added the cayenne and cinnamon, since I thought about it last-minute.
It’s probably best to mix it with the dry ingredients first, to ensure uniform mixing.
Drop the batter by rounded teaspoonfuls onto a parchment-lined cookie sheet.
Bake at 350 F for 10 minutes.
Ta da! At first I was afraid they had spread too much and were crispy,
but they turned out perfectly. They’re very soft and almost (but not quite)
cakey in texture.