I think I am going to combine my 2 blogs, as it is hard to keep up with both. I really like "My Domicile Style" as a title, so read that one until I can figure out how to merge them. :-)
Visit me at http://domicilestyle.blogspot.com
Friday, December 14, 2007
Wednesday, December 05, 2007
Chocolate cookies with a kick
I combined this recipe with a recipe by Maida Heatter for Spicy Chocolate Icebox Cookies. Below, I upped the amounts of pepper and cayenne and may substitute Kahlúa for the instant espresso powder. I also figured out how to sift flour when you don't have a sifter, and let's see if the second batch of cookies are lighter than the first. Oh, the trials we must endure, to make a good cookie. :-)
MAYAN CHOCOLATE COOKIES
by Jacqueline Higuera McMahan
San Francisco Chronicle Food section, May 1, 2002
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon instant espresso coffee powder, such as Medaglia D'Oro
1/2 teaspoon finely ground black pepper
1/2 teaspoon cayenne pepper
3/4 cup unsweetened cocoa powder
3/4 cup unsalted butter at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla
About 1/2 cup chocolate chips
INSTRUCTIONS: Sift together the flour, baking powder, salt, cinnamon, espresso powder, black and cayenne peppers and the cocoa powder. Using an electric mixer, beat the butter with 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla; mix well. Add the sifted dry ingredients and blend well. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350 degrees. Line a baking sheet with parchment or a nonstick lining such as Silpat. Place the remaining 1/4 cup sugar in a small bowl. Roll a piece of dough about the size of a small walnut between the palms of your hands. Using your index finger, press an indentation in the center of the cookie. Place 4 chocolate chips in the indentation. Mold the dough around the chips to enclose them completely; press to seal. Roll the dough into a ball, then roll in the sugar and place on the baking sheet. Continue forming the rest of the dough.
Bake for 8 minutes. Do not overbake. These cookies are best when still a little moist in the center.
MAYAN CHOCOLATE COOKIES
by Jacqueline Higuera McMahan
San Francisco Chronicle Food section, May 1, 2002
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon instant espresso coffee powder, such as Medaglia D'Oro
1/2 teaspoon finely ground black pepper
1/2 teaspoon cayenne pepper
3/4 cup unsweetened cocoa powder
3/4 cup unsalted butter at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla
About 1/2 cup chocolate chips
INSTRUCTIONS: Sift together the flour, baking powder, salt, cinnamon, espresso powder, black and cayenne peppers and the cocoa powder. Using an electric mixer, beat the butter with 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla; mix well. Add the sifted dry ingredients and blend well. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350 degrees. Line a baking sheet with parchment or a nonstick lining such as Silpat. Place the remaining 1/4 cup sugar in a small bowl. Roll a piece of dough about the size of a small walnut between the palms of your hands. Using your index finger, press an indentation in the center of the cookie. Place 4 chocolate chips in the indentation. Mold the dough around the chips to enclose them completely; press to seal. Roll the dough into a ball, then roll in the sugar and place on the baking sheet. Continue forming the rest of the dough.
Bake for 8 minutes. Do not overbake. These cookies are best when still a little moist in the center.
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