At a holiday party at my friend Pam’s house a few years ago, one of her guests brought some intriguingly spicy chocolate cookies. Since I was craving them a few days later I decided to try to recreate them for myself. I started with a Chocolate Pepper Cookie and added some cloves and chile powder and almond extract. I think I might have spiced them up a bit more than the cookies at the party but that’s okay because we like it that way.
The dough for these keeps really well in the freezer or fridge for a few days. Sort of like gingerbread cookies they just ripen and keep developing in flavour. I was poking around in my freezer the other day and pulled these out for a quick bake off.
Spicy Cocoa Ice Box Cookies
- 1-1/2 cups all purpose flour
- 3/4 cup Valrhona cocoa powder or other good quality dark cocoa powder
- 1/2 teaspoon chile powder
- 1 teaspoon Vietnam cinnamon powder
- 1/2 teaspoon ground cloves
- 2 teaspoons instant espresso
- 1/4 teaspoon finely ground black pepper
- large pinch of salt
- 1-1/2 sticks (3/4 cup) butter, room temperature
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Sift together the flour, cocoa, espresso and spices in a medium bowl, set aside. In the bowl of a stand mixer, using the paddle, cream the butter and sugar together until fluffy. Add the egg and extracts and mix until well combined. Add the dry ingredients and mix just to combine. Chill the dough for 1/2 hour and then form it into two 2″ diameter logs. Wrap tightly in plastic wrap and chill for at least 2 hours before slicing into 1/4″ rounds and baking for about 12 minutes in a preheated 350F oven. (Can be frozen for months or stored in fridge for up to one week.) Remove to a rack to cool and drizzle with melted white or dark chocolate or leave plain. Store in an airtight container at room temperature.
Hope you enjoy!