spicy chocolate cookies
I’ve probably mentioned before that I don’t bake much, mostly because I’m not really a sweets and desserts eater. I am, however, trying to get better at it (the baking part, not the eating part), so yesterday was a perfect opportunity to bake a bunch of cookies for a holiday party (again, at Pavla and Diana’s). I’m not sure if they were eaten in the sangria-fueled chaos and gift-exchange-rage that ensued, but I’m glad they at least looked cute.
(recipe adapted from Epicurious)
Makes about 5 dozen (I got up to 66 cookies)
6 ounces unsweetened chocolate, chopped
2 cups plus 2 tablespoons all purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
powdered sugar
candied cherries, dried cherries, almonds, or pistachios
Remove butter from the refrigerator and let it sit out at room temperature (I forget to do this all the time).
Melt chocolate in a bowl over simmering water, or in a double boiler. Set aside.
Combine flour, baking powder, salt, and spices in a medium bowl. Beat 1 3/4 cups sugar and butter in large bowl until light. Beat in eggs one at a time, then add vanilla and chocolate. Gradually add dry ingredients, mixing just until combined. Chill dough until firm, about 2 hours (or throw it in the freezer for 20 minutes while you worry about being late to your friends’ party because you didn’t read the recipe directions).
Preheat oven to 350°F. Lightly butter your baking sheet(s), or line them with parchment paper. Place powdered sugar in a plate or shallow pan. Form dough into 1-inch balls. Roll each ball in sugar to coat; shake off excess sugar. Arrange cookies on prepared baking sheets, spacing 1 1/2 inches apart. Press one cherry or nut into the center of each cookie. Bake until cookies puff and crack but are still soft, about 10 minutes. Transfer cookies to rack and cool completely.
