Devil's
Delight Cookies
Recipe
by Michelle Clark of St. Paul
Featured in Star Tribune, November 30, 2005
Dough
Ingredients
10 oz. bittersweet chocolate, chopped
1/2 c. plus 2 tsp. flour
3 tbsp. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. chipotle chile or cayenne pepper powder
1/4 tsp. salt
5 tbsp. unsalted butter, at room temperature
1 c. plus 1 tbsp. sugar
3 eggs
2 tsp. Mexican vanilla extract
1 (3.3-oz.) Vosges Red Fire chocolate bar, chopped
1/2 c. (3 oz.) cinnamon chips, such as Hershey Cinnamon Chips
Dusting
Ingredients
4 tsp. sugar
4 tsp. cinnamon
1/8 tsp. chipotle chili or cayenne pepper powder
Method
1. Preheat oven to 350 degrees. Line baking sheets with parchment
paper.
2. In a double boiler over simmering water, melt bittersweet
chocolate until smooth.
3. Remove from heat and cool melted chocolate for 10 minutes.
4. In a medium bowl, whisk together flour, cocoa powder, baking
powder, chili powder and salt. In a large bowl, using an electric
mixer on medium-high speed, beat butter and sugar until crumbly.
5. Add eggs, one at a time, beating well after each addition.
Continue to beat until mixture is pale, light and creamy,
about 5 minutes. Reduce speed to low, add lukewarm melted
chocolate and vanilla, and beat until just combined. Fold
in flour mixture, then fold in chopped chocolate bar and cinnamon
chips. In a small bowl, whisk together sugar, cinnamon and
chile pepper powder.
6. Drop batter by 1/4 cupfuls onto prepared baking sheets,
spacing 2 inches apart. Sprinkle a pinch of dusting mixture
over each cookie and bake 16 minutes, or until tops are evenly
cracked but cookies are not yet firm to the touch. Remove
from oven and cool cookies completely on baking sheets.
Makes
about 2 dozen cookies.
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