These bittersweet chocolate cookies are spiced up with the combination of cinnamon,
cayenne, and chili. Plus, they are really soft, moist and puffy on the inside.
Yields: Makes 6-8 cookies
Ingredients:
6 oz Dark Bittersweet Chocolate, cut into small pieces
3 large Eggs, egg whites and yolks separated
1/3 cup + 1 tbsp Granulated White Sugar
1/3 cup Unsalted Butter, cut into pieces
1/8 tsp Cayenne Powder
1/2 tsp Ground Cinnamon and
1/2 tsp Ancho Chili Powder
1 tsp Instant Coffee Granules
1 tsp Vanilla Extract
Method of preparation:
1. Preheat your oven to 400F.
2. Butter a muffin tin and set aside.
3. Place the chocolate and butter in a saucepan and melt over low heat. Set
aside to cool a bit.
4. Beat the egg yolks with 1/3 cup of sugar. Add the instant coffee, vanilla,
melted chocolate and spices.
5. In another bowl, whip the egg whites with an electric mixer. Add the
remaining 1 tablespoon of sugar and mix again. Add the whipped egg whites
to the chocolate mixture and mix gently until well-blended.
6. Pour the mixture into the prepared muffin tin.
7. Bake for about 15 minutes.
8. Leave to cool a bit. Slice into cookies and serve.
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