Y'all know that Tex-Mex food is a cuisine in a league all its own, right? It’s not some fusion of half Texas food and half Mexican food stirred together. Tex-Mex food includes favorites like tortilla soup, carne guisada, refried beans, crispy tacos, cheese enchiladas with chili gravy, migas and more. Are you hungry yet?
It takes a special kind of dessert to follow such spicy food—a dessert that also has a little kick to it. I’m going to let y’all in on a little secret: Texans sprinkle cayenne pepper and chili powder on their chocolate desserts. Yep, it’s true. Just ask your favorite Texan. They’ll tell you that the combination of chocolate and spice creates a sweet burn that is unbeatable. The thing about sweet heat is that it keeps you comin’ back for more. Don’t say I didn’t warn you now: these cookies are addictive.
1 Dozen Spicy Chocolate Cookies
Yields 1 dozen cookies.
- 4 tablespoons unsalted butter, at room temperature
- ¼ cup shortening
- ½ cup + 2 tablespoons sugar
- 1 large egg yolk
- ½ teaspoon vanilla
- ½ cup + 2 tablespoons flour
- 3 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon instant espresso powder
- Preheat the oven to 375°.
- Line a cookie sheet with parchment paper or a silicone mat.
- In a medium bowl cream together with an electric mixer the butter, shortening and sugar. Beat this mixture very well, for 1 full minute.
- Add the egg yolk and vanilla and beat until just combined.
- In a small bowl, whisk together all remaining ingredients. Add this mixture in 2 batches to the butter mixture, beating until just combined.
- Using a teaspoon scoop, measure 2 teaspoons of dough into your hand. Roll into a ball and place on cookie sheet.
- Bake for 11-12 minutes if you want your cookies fudgey in the middle. They will just be beginning to crack. Bake about 1 minute longer if you like your cookies firmer. Let cool on cookie sheet before transferring to a wire rack to cool completely.
*If you're adverse to shortening, use butter in its place. Then, the recipe would call for 8 tablespoons (1 whole stick) of butter.
Amount Per Serving: Calories: 102Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 72mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g
I've had tex mex but definitely not the real thing! And I've never had cookies with a kick either! Sounds delish.
Baking Serendipity says
I'm new to the southwest, but still haven't managed to try spicy chocolate...especially in cookies! They sound like the perfect vehicle for the combination though :)
YUM, what a perfect combination, and I can taste that sweet burn that is unbeatable. Im craving a cookie now. It really would be a lovely balanced dessert. Yep, this here is a winner I must try! :)
Molly @ Toffee Bits and Chocolate Chips says
uh yum!! And a batch that's just the right size! These remind me of the Mexican Hot Chocolate cookies I made! Love the chocolate/cinnamon combo!
This sounds like a great cookie; spicy things really boost the flavor of chocolate.
By the way, we have the exact same glass as you!
Yum! I've been looking for a complement to lemon spice cookies and these seem to be it!!
Just made these and my husband said that they were the best cookies EVER! ( I did omit the espresso powder as we did not have this on hand)
Made these today. I doubled the cinnamon and added chocolate chips. The dough was wet, so I refrigerated them for about 30 minutes (next time I'll keep them in about an hour). Also, I got busy and forgot to take them off the pan, so they cooled off completely on the pan. They turned out really well and had a nice kick. :)