Spicy Double Chocolate Cookies
RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH
THESE DOUBLE CHOCOLATE COOKIES HAVE A LITTLE SECRET – A KICK OF CAYENNE, CINNAMON AND GINGER. A YUMMY ADDITION TO YOUR COOKIE EXCHANGE OR HOLIDAY DESSERT TABLE.
INGREDIENTS
1 1⁄2 cups all-purpose flour 1 cup cocoa powder
3⁄4 tsp baking soda
3⁄4 tsp baking powder
1 tsp cinnamon
1⁄2 tsp cayenne pepper
1⁄2 tsp ground ginger
1⁄2 tsp salt
3⁄4 cup unsalted butter, room temperature
3⁄4 cup brown sugar
3⁄4 cup granulated sugar
2 eggs, room temperature 1⁄2 cup dark chocolate chips
DIRECTIONS
Mix together flour, cocoa powder, baking soda, baking powder, spices and salt in a bowl.
In a stand mixer, beat together butter and sugars.
Add eggs one at a time until combined.
Add dry ingredients in two portions on low speed, mixing until combined.
Add chocolate chips and mix – the dough will be thick.
Chill dough in fridge for at least 12 hours, or up to 72 hours.
When ready to bake, scoop 2-inch balls and bake at 375oF for 12-14 minutes.
