Spicy Chocolate Mayan Cookies

Fear not the chocolate fire ball; a little spice never hurt any chocoholic (at least not permanently).

Mixing savory and weird flavors with chocolate is all the rage these days (remember my Bacon Brownies? I trepidatiously jumped on that bandwagon, if you even consider bacon a daring choice.). I’ve tried chocolate-covered gummy bears recently, and I even had a chocolate covered kiwi last week. I’ve been living life on the edge. I felt ready to introduce something out of the ordinary.

These cookies are from the kitchen of Joan from upstate NY- a lovely friend who appreciates the difference between Madagascar and Tahitian vanillas (we actually had a conversation once about vanilla; I knew less than she did but probably pretended to know more in an effort to gain her culinary approval- perhaps in an effort to score a few recipes off her. Fortunately I was successful, as she shared this little gem with me.). This Mayan number has been burning a spicy little hole in my recipe box since Joan bestowed it upon me- so here goes it. (She called these chocolate buggers ‘Mayan Mystery Cookies’, alluding to the mysterious chocolate pocket that delights the unassuming eater before the shock of the spice takes over. Fun stuff.)

Adapted from Joan’s recipe… thanks, J.A.!

3/4 cup butter, softened

3/4 cup sugar, plus 1/4 cup more for rolling dough balls into before baking

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon finely & freshly ground black pepper

1/4 teaspoon allspice

1/8 teaspoon cayenne pepper

3/4 cup unsweetened cocoa powder

1 egg

1 1/2 teaspoons vanilla extract (use Mexican vanilla if you have it!)

Semisweet chocolate chips
1. In a food processor or stand mixer, cream butter and 3/4 cup sugar until fluffy.
2. In a medium bowl, sift flour, baking powder, salt, spices and cocoa together. Add to the butter mixture.
3. Add egg and vanilla and process/beat until the batter is uniform. Refrigerate dough for at least one hour.
4. Preheat oven to 350º and line two baking sheets with parchment paper. Pour 1/4 cup of sugar into a small, shallow bowl, and set aside.
5. Scoop dough into heaping tablespoon-sized balls, and roll dough (using hands) into balls about t1 1/2″ in diameter.
6. Tuck about 5 chocolate chips into the center of each dough ball.
7. Roll dough balls in sugar to cover lightly, and place balls on prepared baking sheets.
8. Bake for 10 minutes, being careful not to overbake. The cookies should be delicate and soft in the center. Allow to cool on the baking sheets.
Tips:
- Want smaller cookies? Joan’s original recipe called for balls the size of a quarter, but I couldn’t stuff the chocolate chips in without struggling, so I took the path of least resistance and just went bigger. If you are skilled/patient enough to go small, just bake the cookie balls for 8 minutes (instead of 10).
- Like more spice? Add a pinch more of cayenne, or whatever spice it is that lights your fire (pepper, maybe)? Just be sure to warn people before they try one of your balls of chocolate fire.
- These freeze well. Wrap tightly!
- Enjoy!
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July 23rd, 2016 | More Sweets Please | No Comments | Tags: Chocolate, Cookies, Savory