Chili Chocolate Cookies

DAY 9

Star Tested These gooey, fudgy cookies are inspired by Mexican hot chocolate, which has a deep bittersweet chocolate flavour amplified by chili and cinnamon. Consider this the perfect cookie for people who love chocolate, but not the overly sugary kind.

The addition of Maldon salt rounds out the spiciness, adding another layer of flavour to these cookies suited to a more grown-up crowd. Keep up with the cookie’s Mexican theme by serving with warm horchata, a spiced milk drink synonymous with Latin cuisine. Difficulty: 2 out of 5 Cookie tip: I like the intense heat of these cookies but if you’re not sure about the spice levels, start with 1/2 teaspoon of cayenne and bake a small sample batch to taste.

1/2 cup (125 mL) unsalted butter 1/2 cup (125 mL) semi-sweet

chocolate chips 1 cup (250 mL) packed brown sugar 2 large eggs 2 tsp (10 mL) vanilla extract 1/2 tsp (2 mL) salt 1 tsp (5 mL) baking powder 1 tsp (5 mL) cayenne pepper 2 tsp (10 mL) ground cinnamon 1/2 cup (125 mL) unsweetened cocoa powder 1 cup (250 mL) all-purpose flour Maldon salt, for garnish

Prepare two baking sheets lined with parchment paper or silicone baking mats. Set aside.

Place butter and chocolate chips in a microwave-safe bowl and melt at10 to 15 second intervals, stirring until completely melted. Let cool to room temperature.

Transfer chocolate-butter mixture to stand mixer with paddle attachment or a large bowl with mixer. Add sugar, eggs and vanilla. Beat on medium speed until fluffy. Add salt, baking powder, cayenne and cinnamon. Continue to mix until well-incorpo- rated. Turn mixer down to low and slowly add cocoa powder and flour. Continue to mix until even and there are no streaks. Refrigerate dough for at least 30 minutes.

Remove from fridge and scoop out tablespoon-sized balls. Roll dough into smooth balls with hands and place on a lined baking sheet, leaving about an inch between cookies. Slightly flatten the balls with palm and sprinkle a bit of Maldon salt on top. Bake at 350F (175C) for 15 minutes or until cookies are well-formed but still slightly soft.

Remove from heat and let rest for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

Makes about 24 cookies.