1 Dozen Spicy Chocolate Cookies

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.

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Yield: 12

1 Dozen Spicy Chocolate Cookies

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Yields 1 dozen cookies.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup shortening
• 1/2 cup + 2 tablespoons sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla
• 1/2 cup + 2 tablespoons flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon instant espresso powder

Instructions

1. Preheat the oven to 375°.
2. Line a cookie sheet with parchment paper or a silicone mat.
3. In a medium bowl cream together with an electric mixer the butter, shortening and sugar. Beat this mixture very well, for 1 full minute.
4. Add the egg yolk and vanilla and beat until just combined.
5. In a small bowl, whisk together all remaining ingredients. Add this mixture in 2 batches to the butter mixture, beating until just combined.
6. Using a teaspoon scoop, measure 2 teaspoons of dough into your hand. Roll into a ball and place on cookie sheet.
7. 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.

Notes

*If you're adverse to shortening, use butter in its place. Then, the recipe would call for 8 tablespoons (1 whole stick) of butter.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 102Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 72mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 1g

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