Recipe and Styling by Libbie Summers
Photography by Chia Chong
Chocolate cookies with a kick in the ass and a kiss on the lips!
HOT Hot Chocolate Cookies
yields 18 (3-inch) cookies
- 8 ounces dark chocolate, chopped
- ¾ cup all-purpose flour
- 1 ½ teaspoon cinnamon
- ¾ teaspoon ground chipotle pepper
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter, softened
- ½ cup sugar
- ¼ cup packed dark brown sugar
- 2 eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 2 tablespoons turbinado sugar
Preheat oven to 375º F. Line a baking sheet with parchment paper and set aside.
Melt chocolate over a double boiler and set aside.
In a small mixing bowl, whisk together the flour, cinnamon, chipotle pepper, salt and baking powder. Set aside.
In a medium mixing bowl using a hand mixer (or in the bowl of a standing mixer) cream together the butter and the sugars until light and fluffy. Add the melted chocolate and mix well. Add the eggs one at a time and mix well. Add the vanilla and mix well. With the mixer on low speed, gradually add the flour mixture and mix until well combined.
Drop dough by generous tablespoons onto the parchment lined baking sheet leaving 2-inches between each cookie. Sprinkle a generous amount of turbinado sugar on top of each mound of dough. Bake for 8 to 10 minutes or just until the cookies are set. Allow to cool completely.
- Yields: 18 (3-inch) cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Difficulty: Easy
Libbie’s Food Styling Props: Image 1. Wooden table painted black and rubbed with white chalk. Vintage white wallpaper. White paper nut cups pulled apart. Recycled paper pinwheel inscribed with “Je t’aime”. Image 2.Vintage white wallpaper. Piece of marble found in the bath section of Home Goods. Small Vintage milk bottle found at Habersham Antiques Market. Purple straw from Ikea. Mailing tag from Staples.