Saturday, May 12, 2012

Mexican Spiced Chocolate Chip Cookies

I'm up north (Toronto-speak for 2 hours outside the city in any direction) on Georgina Island in a beautiful sunlight- and art-filled home with an incredible view of Lake Simcoe. My host just made these cookies from "Bake Fest" magazine. They have cayenne! Just like the spicy hot chocolate from Au Festin de Babette.

350 g semi-sweet chocolate chips
1 cup salted butter, softened
1 cup sugar (I would probably use a bit less)
1 cup brown sugar
2 eggs
1 tsp instant coffee
1 tsp vanilla
3 cups flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp cayenne (use more if you can handle it!!)

Preheat oven to 350F. Melt 1 cup chocolate chips in a baño maría (double boiler). Beat butter and sugars until fluffly. Beat in eggs, one at a time. Stir coffee with vanilla and beat into butter mixture. Blend in melted chocolate. In a separate bowl mix flour, cinammon, baking soda, salt and cayenne pepper. Add to butter mixture, mix on low until combined. Stir in remaining chocolate chips. Drop spoonfuls of dough onto baking sheets lined with parchment paper, spacing 1 inch. Bake for 10 minutes or until set but still soft.

The magazine claims they freeze well but this might be because it's sponsored by a freezable tupperware company. Freeze at your own risk!!

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