Posted by: lifewithbs | March 28, 2010

Peruvian Hot-Chocolate Cookies

I have one more recipe from the bridal shower to post, but it will have to wait a bit as I do not yet have all the pictures.

Brett left for a month in Peru yesterday, and when he comes back it’ll be almost time for the wedding. It’s crazy! I can’t really be upset that he left me for a whole month, right before the wedding, because he’ll be doing malaria research.  He also gets to hike the Inca Trail at the end of trip, I am pretty jealous of that! Let’s hope it doesn’t rain the whole time and he is able to take some good pictures.

Izzy always gets upset with Brett leaves, he is definitely her favorite. She has been alternating between whining at the front door and staring out the window waiting for him to come back. So sad…

So, today I broke out my brand new Kitchen-Aid Mixer for the first time. Very exciting! I was also able to use my new Silpat, which has many uses, one of them being a non-stick liner for your cookie sheet.

I hear it’s also useful for kneading bread. Instead of putting flour down on your counter so the dough won’t stick (which adds flour to your dough) you can knead it on the silpat with no additional flour necessary. It also works the same for rolling out pie dough. Genius!

This recipe comes from Everyday Food, which is a mini-food magazine that comes with your subscription to Martha Stewart Living. Lots of good recipes and food tips. The cookies were originally called Mexican Hot-Chocolate Cookies, but I figure if Ms. Stewart can call them Mexican just by adding a bit of chili powder, then I can call them Peruvian.

Peruvian Hot-Chocolate Cookies

recipe from the April 2010 issue of Everyday Food, page 128

2 1/4 cups all purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon coarse salt (which I totally forgot to add!)

1 cup (two sticks) unsalted butter, at room temperature

1 3/4 cups sugar

2 large eggs

2 teaspoons cinnamon

1/2 teaspoon chili powder

Preheat oven to 400, with racks in the upper and lower thirds.

In a medium bowl, mix together the flour, cocoa powder, cream of tartar, baking soda, and salt.

In a large bowl, using an electric mixer, beat the butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl. Add the eggs and beat to combine.

With the mixer on low, gradually add the flour mixture and beat until well combined.

In a small bowl, combine 1/4 cup sugar, cinnamon, and chili powder.

Using heaping teaspoons, form balls of dough and roll in the sugar mixture. Place, about 3 inches apart, on silpat (or parchment paper) lined baking sheets.

Bake until the cookies are set in the center, and begin to crack, about 10 minutes. Let the cookies cool on the sheets for 5 minutes, and then transfer them to racks to cool completely.

Makes about 32 cookies.

I really like these cookies, I used a bit under a half teaspoon of chili powder, because I was worried about the spiciness, but they really aren’t spicy at all. They are crunchy on the outside, chewy on the inside, and kind of remind me of chocolate snickerdoodles. The first recipe using the Mixer was a success!

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Responses

  1. MMMM – I bet they’re good. I’ll take mine with a little milk to neutralize the heat. Your Silpat may be the secret ingredient to success.


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