I'm always admiring the lovely little creations Whimsy & Spice churn out so when I saw the chocolate chili spice cookie featured in their Valentine's Day cookie box, I couldn't wait to get in the kitchen to try to re-create them.
Adding a savory element (or in this case two) to a chocolate recipe is always a winner in my book. Not only does the addition of chili powder elevate these cookies past merely chocolately goodness but a little fleur de sel sprinkled on top seals the deal- these cookies are strait up fabulous.
A cookie like the best Valentines- a little bit sweet, a little bit spicy.
Have a lovely Valentine's Day all!
Chocolate Chili Spice Cookies
adapted from the Triple Chocolate Cookie
in Chocolate Obsession by Michael Recchiuti and Fran Gage
1 1/2 cups unbleached all-purpose flour
in Chocolate Obsession by Michael Recchiuti and Fran Gage
1 1/2 cups unbleached all-purpose flour
1/3 cup + 1 tablespoon Valrhona dark cocoa powder
1/2 teaspoon baking soda
12 tablespoons unsalted butter, at room temperature
1/2 cup cane sugar
3/4 cup dark brown cane sugar
1/2 teaspoon pure vanilla extract
1/2 vanilla bean, split horizontally, seeds scraped and reserved
2 teaspoons cinnamon
1/2 – 3/4 teaspoon chili powder (add to taste)
1/2 teaspoon fleur de sel in fine grains + additional for sprinkling on top
3 ounces 41% milk chocolate, roughly chopped
3 ounces 65% bittersweet chocolate, roughly chopped
1. Preheat the oven to 325° Fahrenheit. Line two half sheet pans with parchment paper. Sift the flour and baking soda together into a bowl and set aside. Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until creamy. Add the sugars, vanilla extract, cinnamon, chili powder, vanilla bean seeds, and fleur de sel and beat on medium speed just until combined.
2. Reduce mixer speed to low and add the dry ingredients in three additions, just incorporating each addition before adding the next one. A crumbly dough should form. Add all chopped chocolate and mix on low speed just until combined.
3. Turn the dough out onto a lightly floured work surface and knead to bring the dough together. Roll the dough out to approximately 1/4” thickness and use a heart shaped cookie cutter to cut out cookies. Sprinkle a little fleur de sel on the middle of each cut out cookie. Place the cookies on the prepared baking sheets.
4. Bake one sheet pan of cookies at a time on the middle rack of the oven, rotating the pan 180 degrees halfway through the baking time, about 14 minutes. Bake until the cookies are set but still slightly soft when poked with a fingertip. Allow to cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week.
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