Chocolate and Chipotle? Umm..?!!
I could not quite figure out how my taste buds will react to that combination when I read the recipe first. I made them anyway - and turns out the blend of the two is excellent and very unique!! A sweet and spicy treat that catches your attention at first bite and wants you craving for more even after gobbling a few cookies.
I made these for a Superbowl Party and folks at home loved it. The food theme was Mexican, I wanted to make Flan first, but then chose to make something unique and here it was!
Following is the recipe - it is an adaptation from Better Homes and Garden's Amazing Mexican Desserts article.
Ingredients:
For cookies:
- 2 eggs
- Two cups brown sugar
- 3/4 cups butter (one and half sticks)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons chipotle powder
- 1/2 teaspoon salt
- 2 1/2 cups of all purpose flour
For the filling:
- 9 ounces of semi sweet chocolate
- 2 tbsp butter
Procedure:
For the Cookies:
- Get butter and eggs from the refrigerator a few hours before you start preparing, so that you have them at room temperature.
- Beat butter, brown sugar, chipotle powder, salt, cinnamon using a hand or stand mixer.
- Beat eggs and vanilla until they mix - dont mix too much(for too long).
- Mix in all purpose flour. At the end of it the batter, dough rather, will be highly fragrant thick lump.
- Let the dough sit for a few hours so that the ingredients blend in.
- Knead the dough lightly, make 1 inch balls and flatten them to about 1/4 inch thick rounds (this will be the size your bites will be).
- Preheat the oven to 350 degrees; line the cookie sheet with parchment paper; place the rounds in rows i inch apart and bake each batch for about 8-10 minutes. Do not over bake the biscuits. Once you get them out of the oven and cool off, they get tighter and crispier. So make sure you adjust the baking time according to your texture of preference.
- Once baked, remove the treats from the oven, let them cool off a little and transfer them to a wire rack.
For the filling:
- Melt in chocolate and butter in a small saucepan on a low heat. Stir frequently.
- Once the chocolate is all melted, remove from stove and let it cool.
- Based on your preference, you can use this melt at room temperature or refrigerate for a few hours and let it get thick.
- Spread filling on bottoms of half of the cookies. Top with the remaining cookies bottom side down. Makes about 25 cookies. Enjoy!
Store cookies in an airtight container; good upto 3-5 days at room temperature or freeze upto 3 months.
Happy baking!
I could not quite figure out how my taste buds will react to that combination when I read the recipe first. I made them anyway - and turns out the blend of the two is excellent and very unique!! A sweet and spicy treat that catches your attention at first bite and wants you craving for more even after gobbling a few cookies.
I made these for a Superbowl Party and folks at home loved it. The food theme was Mexican, I wanted to make Flan first, but then chose to make something unique and here it was!
Following is the recipe - it is an adaptation from Better Homes and Garden's Amazing Mexican Desserts article.
Ingredients:
For cookies:
- 2 eggs
- Two cups brown sugar
- 3/4 cups butter (one and half sticks)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons chipotle powder
- 1/2 teaspoon salt
- 2 1/2 cups of all purpose flour
For the filling:
- 9 ounces of semi sweet chocolate
- 2 tbsp butter
Procedure:
For the Cookies:
- Get butter and eggs from the refrigerator a few hours before you start preparing, so that you have them at room temperature.
- Beat butter, brown sugar, chipotle powder, salt, cinnamon using a hand or stand mixer.
- Beat eggs and vanilla until they mix - dont mix too much(for too long).
- Mix in all purpose flour. At the end of it the batter, dough rather, will be highly fragrant thick lump.
- Let the dough sit for a few hours so that the ingredients blend in.
- Knead the dough lightly, make 1 inch balls and flatten them to about 1/4 inch thick rounds (this will be the size your bites will be).
- Preheat the oven to 350 degrees; line the cookie sheet with parchment paper; place the rounds in rows i inch apart and bake each batch for about 8-10 minutes. Do not over bake the biscuits. Once you get them out of the oven and cool off, they get tighter and crispier. So make sure you adjust the baking time according to your texture of preference.
- Once baked, remove the treats from the oven, let them cool off a little and transfer them to a wire rack.
For the filling:
- Melt in chocolate and butter in a small saucepan on a low heat. Stir frequently.
- Once the chocolate is all melted, remove from stove and let it cool.
- Based on your preference, you can use this melt at room temperature or refrigerate for a few hours and let it get thick.
- Spread filling on bottoms of half of the cookies. Top with the remaining cookies bottom side down. Makes about 25 cookies. Enjoy!
Store cookies in an airtight container; good upto 3-5 days at room temperature or freeze upto 3 months.
Happy baking!