Double Chocolate Chili Cookies

Last year, at around this time, my parents came to visit me in Berlin. We went to as many Christmas markets as we could and took a road trip through other parts of Europe. It was so wonderful! One of our trip highlights was here in Berlin. We went to get this amazing rich and sehr lecker (very delicious as they say in Deutsch) hot chocolate at Fassbender and Rausch. And sorry but, there is no Michael Fassbender to greet you, unfortunately. However, you can get a lot of cakes and other treats, but most importantly their hot chocolate—which is basically just melted chocolate bars—a great break from the super cold weather! I ordered the chocolate with chili and became obsessed with the flavor combo. Cut to my birthday this year and my friends here gave me about 10 bars of Lindt Chili Dark Chocolate—such good friends, right? Since that time, I’ve had the idea that I want to make those into cookies and now here we are. If you like spice at all, you will love these! Chewy, a little crispy, extremely chocolatey and obviously, spicy.

TwoCarolines_DoubleChocolateChiliCookies

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bar of dark chocolate (ideally 70% cacao), coarsely chopped
1 bar of  Lindt Chili Dark Chocolate, chopped into small chunks
1 stick (8 tablespoons) butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
chili powder for topping

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt 1 bar of coarsely chopped dark chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in the chili chocolate chunks.

Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Once cool, take small teaspoon and carefully sprinkle with chili powder until desired spicyness. (You can even wipe some off after and it still will look nice)

Recipe adapted from Martha Stewart

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s