Bake of the Week 1!

Dark Chocolate Chili Cookies

Ingredients:

• 1 1/4 Cups - All-purpose Flour

• 1/4 Cup + 2 tbls. - Dark Cocoa Powder (I like Dutch Processed)

• 1/2 tsp. - Baking Soda

• 1/4 tsp. - Salt

• 3/4 tbls. - Cayenne Pepper

• 1/4 tsp. - Ground Cinnamon

• 1/2 tsp. - Instant Espresso

• 1/2 Cup - Unsalted Butter (Room Temp.)

• 1/2 Cup - Granulated Sugar

• 1/2 Cup - Dark Brown Sugar

• 1 1/2 tbls. - Hot Honey (I like Scotch Bonnet infused honey)

• 1 Large Egg

• 1 tsp. - Vanilla Extract

• 1 Cup (Measure by heart’s desire) - Dark Chocolate Chunks

Bake!

1. Preheat oven to 350 °F and line baking sheet with parchment paper (NOT WAX).

2. Whisk together the flour, cocoa powder, baking soda, salt, cayenne pepper, cinnamon, and instant espresso. Put to the side.

3. Use either a stand-up mixer or hand held mixer to cream the butter, granulated sugar and brown sugar together until smooth. Once smooth, add the egg, vanilla, and hot honey and mix till combined.

4. Gradually add the flour mixture from earlier to the butter mixture. Mix the mixtures together until just combined. You do not want this to be smooth, mix until the dry bits of the flour concoction are no more.

5. Dump in your chocolate chunks. I measure by how I’m feeling that day, usually its dump bag in… pull up, decide that only a monster would use that little and add about double. Fold in the chunks to the mixture until it is throughout the mixture.

6. Scoop a large tablespoon worth of cookie dough and ball it up. Toss those dough balls onto your lined baking sheet about 2” apart. Once on your sheet, put them in the oven to bake for about 8-10 mins. Err on the side of caution and check earlier rather than later. Your cookies should be able to nudge side to side, but pushing on the top it will be very soft. Once the cookies are done baking, transfer the cookies on the parchment paper to a wire cooling rack for a few minutes before sliding the cookies off the parchment straight to the wire cooling rack.

7. Give them a few moments to cool down so you don’t burn yourself, but once at an acceptable temp for you to enjoy… Eat them up.