Did you ever have one of those recipes where you make it and it’s good but then think you can improve on it and so you keep fiddling with it for what feels like forever?
Well, I have been playing with this cookie recipe for a few years now. However, this year I may have cracked the code for the right combination of spice and chocolate. Half of me says not to divulge my secret, but the other half says why not share it and see what improvements other people might make.
You can guess which half won the argument…
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 stick unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 2 teaspoons cinnamon
- 1 teaspoon ancho chili powder
- Preheat oven to 400 degrees Fahrenheit, position rack in upper third of oven.
- Line three cookie sheets with parchment paper and set aside.
- In a medium bowl, sift together flour, baking soda, salt and 1/2 teaspoon ancho chili powder.
- In a large bowl using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
- Scrape down the sides of the bowl and add the eggs one at a time. Beat to combine.
- With the mixer on low, gradually add the flour mixture and beat until combined.
- Stir in the chocolate chips.
- In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon ancho chili powder.
- Form teaspoon sized balls of dough and roll in the cinnamon-sugar mixture.
- Place a few inches apart on the lined cookie sheets.
- One cookie sheet at a time, bake for 5 minutes, then rotate cookie sheet and bake for another 5 minutes or until the cookies are set in the center and begin to crack.
- Let cookies cool.
- Store in an air-tight container.
That’s my secret combination (well, for now). Who knows, I may just keep fiddling.
Regardless, here’s to a little sweet indulgence this holiday season! What’s baking in your kitchen?