Crunchy and chewy at the same time, salty, sweet and spicy but most importantly, they
are deliciously flooded with chocolate.
Yields: Makes 32-40 cookies
Ingredients:
1 1/2 cups Pastry Flour
3/4-1 cup Dark Chocolate Chips
3/4 cup Unsalted Butter, room temperature
3/4 cup Granulated Sugar
1 cup Brown Sugar
1 cup Dutch-Process Cocoa Powder
2 Eggs
2 oz Chipotle Chili Chocolate
2 tsp Pure Vanilla Extract
1 tsp Cayenne Powder
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1 1/2-2 tsp Flaky Sea Salt or Kosher
Method of preparation:
1. Preheat the oven at 375F.
2. Mix together the pastry flour, cocoa powder, sea salt, baking powder, baking
soda, and cayenne pepper.
3. With a stand mixer, cream the butter until fluffy. Add the granulated and
brown sugar and mix again until fluffy.
4. Mix in the vanilla and add one egg at a time and mix until well blended.
5. Add half of the flour, mix well, and add the rest of the flour. Stir in the
chocolate and mix until well incorporated. The batter should be really thick
at this point.
6. Use the batter to form little balls, flatten them a bit with your palm, and place
the cookies on greased baking sheets.
7. Bake in the preheated oven for 10-15 minutes.
8. Leave to cool a bit before serving.
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