Why don’t we discuss what exactly is the wrong kind of hot? Well for one, the weather in Manila right now falls under that category. I just read in the news that the temperature will only go higher in the next few days, so I guess the city is only in the preheat stage. (I am not looking forward to getting baked!) Despite my longing for permanent sweater weather, there are still some things I appreciate a bit more when they’re hot– soup or coffee to name a couple, and apparently, chilli-flavoured chocolatey things.
I don’t recall the first time I ever ate chilli-flavoured chocolates so I can’t make a comparison of whether I had been as much of a fan back then as I am now. I just find it quite genius, pairing two such contrasting tastes and somehow being able to magically produce something so interestingly pleasant.
I am fully aware that chilli-chocolate can be considered an acquired taste for some, and many don’t venture to even try it out, but I have made a delicious ice cream before with this same flavour combination and it ended up becoming one of my all-time favourite ice creams. All-time. Unfortunately I don’t always have the time to make myself some ice cream, but luckily I have found a much easier way to get my chilli chocolate fix.
There are two main things I love about these chubby little cookies: First is the texture. They have a slight crust but are soft and fudgy on the inside, like brownies! Next of course is the flavour. Fully rich and chocolatey at first, but at the last moment the kick from the chilli rises up to the surface and gives just that slight playful warmth.
Oh and they are super easy to make. No fancy equipment required, which I’m guessing is one of the more important points!
How else can I describe these cookies to give an idea to those who haven’t tried chilli chocolate before? I guess you could compare this flavour profile to that of Mexican chocolate– a mixture of chocolate and warmth. But the warmth of this one goes beyond the spiciness of cinnamon, a very nice heat that kind of crackles like a bonfire. But if you find the heat not enough on your first attempt, why feel free to add more chilli powder the next time you make these. Because I’m pretty darn sure there will be one! I also find that the chilli flavour becomes more apparent the day after the cookies are made.
Makes about 20 small cookies
- ¾ cup (110 grams) all-purpose flour
- ½ cup (45 grams) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon ground chili
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 ounces (85 grams) dark chocolate, finely chopped
- 1 large egg
- ½ cup (110 grams) packed brown sugar
- ⅓ cup caster sugar
- ⅓ cup (75 grams) melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1. Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper and set aside.
- 2. Sift flour, cocoa powder, baking soda, ground chilli, and ground cinnamon into a large bowl. Stir in chopped chocolate.
- 3. In a medium bowl and using a fork, stir together egg, both sugars, and vanilla extract until smooth. Stir in melted butter until well blended.
- 4. Pour wet mixture into the flour mixture and stir gently with a spatula or wooden spoon until just combined. The dough will be sticky and a bit wet. Cover and refrigerate the dough for at least 20 minutes.
- 5. Once chilled, roll the dough into 1-ounce balls (or use a Tablespoon to portion). Place chocolate balls on prepared baking sheet, spacing them about 2 inches apart.
- 6. Bake cookies for 8 to 10 minutes, or until they start to crack at the surface, the edges feel set but the centers still feel soft. They should still be fudgy in the middle, a bit similar to brownies in texture. Transfer cookies to a wire rack to cool completely.
Looking at them no one would know they packed such a punch, well I guess unless you sprinkled them with some chilli powder for a pop of colour.
For those who haven’t tried this particular flavour combination out yet, here’s to hoping these cookies can convert even the most skeptical.