| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr 30 min |
| Yield: | 40 to 45 cookies |
Ingredients
- 1 cup all purpose flour
- 1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon brown sugar
- 1/2 cup plus 1 tablespoons granulated sugar
- 3 tablespoons sweet butter, slightly softened
- 3 tablespoons stick margarine
- 1/2 teaspoon ground cinnamon
- Generous pinch of ground black pepper
- Generous pinch of cayenne pepper
- 1 teaspoon vanilla
- 1 egg white
Instructions
- Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
- In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
- Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.
Nutrition Facts
| Calories | 47 |
| Total Fat | 1.8 grams |
| Cholesterol | 2.1 milligrams |
| Carbohydrates | 7.6 grams |
| Protein | .64 grams |
Reviews
i loved the zing to the cookie. I like this recipe
Strange cookie. I used shortening in place of margarine but otherwise followed recipe. Little chocolate bricks, but they might grow on me.
I have yet to make the cookies because it turns into a flaky roll of crumbs 🙁 I will add another whole egg and some more butter, see what happens!
I read the reviews after I made my first batch and realized I should have read them before hand. Thanks for the suggestions of adding a whole egg and using oil. My first batch were very hard and dry…my second batch was perfect. The flavor is delicious, although my household likes things spicy…my pinch is more like a 1/4 tsp. Baked them for only 8 minutes. Excellent cookies and very moist!
This is a very tasty little cookie. I used the Splenda brown sugar blend instead of regular brown sugar but I stuck with regular white sugar because I didn’t know if granulated Splenda would work. I used 6 tbsp of unsalted butter and I used the whole egg instead of just the white. I omitted the pepper and I only cooked my cookies for 5 minutes and they came out perfect; soft and chewy with great chocolate flavor. I will definitely make these again.
I also love spicy food so I took the suggestion to use a 1/4 tsp of cayenne. Not a good idea, cant taste anything else. otherwise, might be a great cookie.
I made these cookies earlier following the modifications suggestetd by others: Instead of the butter/margarine mixture, I used 1 whole stick of sweetened butter. Instead of the egg white, I used 1 whole egg. I baked for 12 minutes and the consistency was very good. I added a little extra pinch of cayenne, for good meeasure, since other users had said that they weren’t too spicy.
Even after adding a little extra cayenne, this recipe needs more spice. The cayenne was barely detectable. Maybe instead of a pinch, 1/4 teaspoon is required. Just an idea.
Thanks to the other reviews I used one whole egg and one stick of butter and followed the rest of the recipe. These cookies were fantastic and came out perfect. Almost tasted like a chocolate ginger snap. Served them at my monthly book club where my theme was “everythng Mexican.” Paired the cookie with the Margarita Ice Cream and the Sopa Meca recipe. Everyone loved them, even my kids. I will make these again and again.
I’ve been searching for something spicy and chocolate. These aren’t as spicy as I was hoping, but they’re delicious and easy!
I too agree on the topic of the mixture needing something and not being right. I did some switching and had some excellent results by replacing the butter and the margarine with oil, using a whole egg and using only brown sugar but only 3/4 C. Liked my way much better and so did reviews from my teen sons.