Happy National Chocolate Chip Cookie Day!
Did you know today, May 15th, is National Chocolate Chip Cookie Day?
Celebrate the deliciousness of butter/sugar/chocolate with a recipe from Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Classics. Carey Jones and Robyn Lenzi’s cookbook is full of creative takes on this perfect American sweet treat.
Spicy Chocolate Chip Cookies
Makes about 22 cookies
1 cup/125 g unbleached all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup/115 g unsalted butter
½ tsp ground cinnamon
½ tsp cayenne pepper
¼ tsp ground white pepper
1 cup/200 g granulated sugar
1 tsp pure vanilla extract
¾ cup/125 g finely chopped semisweet chocolate (55 to 65% cocoa)
Red pepper flakes for sprinkling (optional)
This cookie strikes the perfect balance of spicy and sweet. There’s just enough heat from cayenne to make it interesting, but not so much that you can’t taste the other distinctive flavors we’ve included: white pepper and cinnamon. We infuse melted butter with the spices to bring out their full flavor and ensure that it permeates the cookie. Vanilla enhances the overall flavor, and chopped semisweet chocolate rounds it out. Finally, a pinch of red pepper flakes on top of each cookie adds a touch more heat—and allows you to customize the heat level by adding more red pepper or omitting it, if you prefer.
Preheat the oven to 375°F/190°C/gas mark 5. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a medium bowl.
Melt the butter in a medium saucepan over medium heat. Add the cinnamon, cayenne, and white pepper and stir until the spices are fragrant. Let cool until just barely warm to the touch.
Transfer the butter mixture to a stand mixer fitted with the paddle attachment. Add the sugar and mix on medium speed until smooth and well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed just until combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chopped chocolate and mix on low speed until evenly distributed. The dough should be slightly shiny and loose.
Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart. Dampen the palm of your hand and flatten each cookie until about ¼ in/6 mm thick. For an extra pop of spiciness, sprinkle a pinch of red pepper flakes over each cookie, if desired.
Bake for 12 to 14 minutes, rotating the baking sheets halfway through the baking time, until evenly golden.
When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.
Associate Director Marketing, Food & Drink
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