Last Thursday was gross.
It was pouring rain, cold, and windy. I didn’t want to go outside, and the gloomy weather made it feel dreary inside the house, too.
But instead of letting the crummy weather get me down for no reason, I did one of my favorite things to do on a gray and rainy day:
Put on a thermal, sweatpants, and slippers.
Turn on some music (The Avett Brothers Live CD).
And since the weather was so cold, I decided to try using some fun spices in these cookies.
Plus, I just wanted another excuse to use my new Vanilla Bean Extract and I thought this crazy idea just might work.
Turns out that cocoa, vanilla, cinnamon, black pepper, and cayenne go really well together.
And they’re even better with a few white chocolate chips thrown in.
These cookies won’t make the rain go away, but they sure will heat up your kitchen. And they’re fun to give to others that aren’t expecting that little kick from the black pepper and cayenne.
It’s definitely not enough heat to make you sweat, but these spicy cookies will warm you up.
If you’re not up for putting peppers in your cookies just yet, these would still be delicious without the black pepper and cayenne. The cocoa, cinnamon, and vanilla can definitely hold their own.
Mexican Chocolate Cookies
Makes 12-15 cookies
- 1/4 cup butter (1 stick), softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1/4 cup unsweetened baking cocoa
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- dash of black pepper (less than 1/4 teaspoon)
- dash of cayenne pepper (less than 1/4 teaspoon)
- 1/2 cup white chocolate chips
Preheat oven to 350 degrees.
In large bowl or stand mixer, cream butter and sugars until they’re light and fluffy, about 3-5 minutes.
Beat in the egg and vanilla until combined.
Add in all the dry ingredients (cocoa through spices) and mix together until all the flour and cocoa are mixed in the batter.
Fold in the chocolate chips.
Drop batter by tablespoon, about 2 inches apart, on baking sheet.
Bake 10-11 minutes. Let them rest on the baking sheet 2-3 minutes, then move to a cooling rack.