I was going to try making spelt-based bread today, since I ate the last slice of the (fairly mediocre) store-bought loaf for breakfast this morning, but now I”m planning to hold off for a day or two, until I can think of a dinner idea that would be good with freshly-baked bread.
Instead I’m making cookies! I”ll be taking my grandfather around to various doctor’s appointments tomorrow, and I like to bring him cookies to share with the other residents of his assisted-living place. This recipe is more-or-less courtesy of my brother Zach, who made them last winter break. They were phenomenal, and hopefully these recapture the magic. With three kinds of chocolate in the dough (cocoa powder, melted unsweetened chocolate, and chocolate chips), I don’t see how you could possibly go wrong.
Chili Chocolate Cookies
Adapted from the Cooking Channel.
Yield: 2 dozen large-ish cookies (I got 3 dozen smaller ones)
1/2 stick (2 oz) unsalted butter
4 oz good-quality unsweetened chocolate, coarsely chopped
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp pure vanilla extract
2 Tbsp Greek yogurt
2 large eggs
1 cup spelt flour (or all-purpose flour)
1/2 cup unsweetened cocoa powder
1 Tbsp ground cinnamon
1 tsp chili powder
1/2 tsp baking soda
Dash of salt and ground black pepper (optional)
1/4 tsp cayenne pepper
1 cup semisweet chocolate chips
In a double boiler over the stove or in short bursts in the microwave, melt the butter and chocolate together, stirring/whisking until glossy and smooth. Let cool to room temperature.
When the chocolate has cooled, preheat the oven to 325 degrees F.
Add the sugars, vanilla extract, eggs, and yogurt to a large-ish bowl and stir or beat on low speed until well combined. Pour in the cooled chocolate and mix well.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and spices. Add the dry ingredients to the wet ones and mix until combined. Fold in the chocolate chips.
Spoon balls of dough onto a parchment paper-lined or lightly-greased cooking sheet. Bake for for 14 minutes, rotating the pan halfway through (if baking both pans at once, increase baking time slightly and switch the top and bottom pans halfway through in addition to rotating). Cookies should be puffy and soft when removed from oven.
If using parchment paper, immediately slide cookies on the paper onto a wire cooling rack. If not, let cool at least 5 minutes before moving to a cooling rack. Let cool at least 10 minutes before serving.