Finals time is finally over! Hooray! Of course I still have a massive research paper to write, but that won’t stop me from doing some baking. Of course the end of finals entailed some celebrations, so I made some cookies. I found this recipe for “Aztec Chocolate Cookies” here, and thought they sounded pretty good; and they definitely lived up to my expectations. They were a little spicier than I expected, but I didn’t mind it. It also turned out I didn’t have any chocolate chips, so instead I chopped 7oz. of a semisweet chocolate bar (I used part of a Trader Joe’s Pound Plus Bar). I think the irregular chunks added something to the cookies over chocolate chips. The chocolate stayed gooey for hours after baking. I would definitely recommend these.
Aztec Chocolate Cookies
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4-1/2 teaspoon ground chipotle chili pepper
1 tablespoon cocoa powder
1/2 cup (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/4 cup honey
1 teaspoon baking soda
1 teaspoon vanilla extract
7 ounces semisweet chocolate chips / chocolate chunks
1/4 cup granulated sugar
1. In a medium bowl mix together the flour, ginger, cinnamon, chipotle powder, and cocoa powder.
2. In a large bowl, beat the butter and brown sugar until fluffy. Add the honey and vanilla and beat until mixed.
3. In a small bowl dissolve the baking soda in 1 ½ tsp boiling water. With the mixer on low speed add half the flour mixture, followed by the baking powder mixture, and then the rest of the flour.
4. Stir in the chocolate chunks. Place the dough in the fridge for 30 minutes.
5. Preheat oven to 325 degrees. Roll the dough into 2 inch balls, and roll them in granulated sugar. Place the dough 2 inches apart on a parchment or silpat lined baking sheet. Flatten the cookies slightly. Bake the cookies for 18-20 minutes.
6. Cool the cookies on the sheets for 2 minutes, then transfer to a cooling rack to cool until cool, if you can wait that long.