I’m not really much of a baker, I’ve tried baking on two other occasions, it was good, but not really my thing; but reading the various posts from fellow blogger Baker Bettie just made me want to make a go at it again. I get a kick from reading her new “Cookies are the New Cupcake” series. Especially after reading the Readers’ Edition Part 1 and Readers’ Edition Part 2 of the series, it gave me the push I needed.
Here’s my recipe for something sweet and spicy, the Aztec Chocolate Cookie. This recipe is not entirely original as I found out others have done some variations on this before, but here’s my take on it.
- 1 cup All-Purpose Flour
- 1 cup Brown Sugar
- 1 cup Unsweetend Cocoa Powder
- 1 stick (250g) Unsalted Butter (softened)
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1 tsp Kosher Salt
- 1/2 tsp Ground Cayenne
- 1/2 tsp Crushed Chili Peppers
- 2 Eggs
- 4 squares (112g) semi-sweet chocolate (melted)
- Mix all dry ingredients in a bowl.
- Add the 2 eggs and 250g stick of butter, and mix thoroughly.
- Add the melted semi-sweet chocolate, and mix thoroughly.
- Preheat oven to 350F.
- Place dollops of dough on a cookie sheet.
- Bake cookies in oven for 15 minutes.
- Take cookies out from oven and allow it to rest.
- Enjoy cookies with milk. Especially for those not used to some heat, a glass of milk helps to soothe your taste buds.
- This recipe makes approximately 50 cookies.
- If you can’t handle spice, just adjust the measurements for the ground cayenne and crushed chilies to 1/4 tsp, or even 1/8 tsp for even lower heat. You can’t do away with the peppers though, as it won’t be Aztec anymore.
- Feel free to add some nutmeg or allspice, or both to the mix.
- This recipe would benefit from some crushed nuts and chocolate chips added to it, to add another layer of texture.
I definitely enjoyed baking this, taking photos, and telling the tale of it all. Who knows, I might try baking again some time.