Chocolate Espresso Mayan Cookies
This is a republication of an old favorite Christmas season cookie recipe – a dark chocolate cookie kicked up with a little cayenne pepper – originally published November 26, 2005.
These little guys are sneaky little chocolate bombs. They look innocent enough on the plate, but in your mouth they explode a burst of dark, dangerous flavor that will have you checking your competition and grabbing for more. You know who you are, you chocaholics, with your pulse quickening a little now at the prospect of a chocolatier cookie than you've ever had before, so just copy this recipe down and give it a try. I know my claims for this one are bold but I don't expect any complaints when the testers weigh in...
By the way: as I did with the other forays into the world of deep, dark chocolate, I have to credit my neighborhood purveyor of exquisite handmade chocolates, Cacao, for inspiring my experiments with cayenne pepper in chocolate treats. Their cayenne-laced "Mayan" truffle still leads the pack for extreme dark chocolate pleasure, so if you are one of the above-mentioned people of quick pulse, I suggest you plan a visit to Government Street in Kittery, Maine, as soon as possible, or call the number given in the link to inquire about mail order.
Makes about 40 cookiesIngredients
- 3 ounces unsweetened chocolate, chopped
- 2 cups (12 ounces) semisweet chocolate chips
- 1 stick (1/2 cup) unsalted butter, cut into pieces
- 3 large eggs
- 1/2 teaspoon cayenne powder
- 3-1/2 teaspoons finely ground dark-roast coffee beans, such as Italian-roast
- 1 cup plus 2 tablespoons sugar
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup walnut pieces (optional)
Equipment: dark metal cookie sheets.
Preheat the oven to 350º.
1. In a double boiler – or a metal bowl set over a saucepan of barely simmering water – melt the unsweetened chocolate, 1 cup of the chocolate chips, and the butter, stirring until smooth. Remove from heat.
2. Beat the eggs, sugar, cayenne and ground coffee with an electric mixer on high speed until very thick and pale. The mixture should form a ribbon when beaters are lifted, after about 3 minutes. Beat in the chocolate mixture.
3. Sift the flour into the chocolate mixture, then the baking powder and salt. Stir until just combined. Stir in the remaining chocolate chips and walnuts, if using.
4.Drop the batter by heaping teaspoonsful about 2 inches apart onto greased dark metal baking sheets and bake in batches around 7 minutes, or until puffed and cracked on top. Cool cookies on baking sheets 1 minute and then transfer to racks to cool completely.