Oh come now, you didn’t really think I would miss on a savory cookie did you?! I have a chili pepper for a logo for goodness sakes! Keeping in the tradition of at least one savory cookie in the Christmas collection (https://foodinspires.com/2017/12/01/curry-leaf-and-dry-mustard-cheeselets/; https://foodinspires.com/2016/12/04/christmas-cookie-2-roasted-garlic-and-cayenne-cookies/ – to name a few). A very good friend of mine and fellow foodie in Minneapolis (aka Princess Louella Cookies) reminded me of the Christmas cookie contest their paper runs each year. I scrolled through and found this one from 2005 which was a winner. The name is self-explanatory and yes it does contain a hint of cayenne, but more importantly cinnamon and chocolate. It’s an award winner from 2005 their annual cookie contest. I was going to call it “French kissed by the Devil” but that would have been highly inappropriate for a family viewing blog like mine, so – Christmas Treat #6 – A Devil’s Kiss.
I’ve made slight modifications to the recipe using Lindt with chili pepper and also some homemade cinnamon bark. The cinnamon bark is a simple recipe using 1 cup of white chocolate melted (stove top or microwave) with 3 – 4 teaspoons of cinnamon. Start with 3, mix it, taste it – add more cinnamon if you like or move to the next step which is to spread it on a parchment lined baking tray. Let it dry on its own or stick it in the fridge or freezer until hardened. Remove from the fridge when set and break into chips, store in your cupboard in an airtight container. When I made mine I put ¼ tsp cayenne in it as well – but you don’t have to. I will use this as long as it lasts (if at all) in other baked goods. You can leave it with just the cinnamon and the next time you make a recipe calling for cinnamon – use this instead. It would be treated as a flavoring ingredient. You can also do this with dark chocolate or a combination of chocolates – your call!
The dough will seem quite wet and get more so (initially) once you add the chocolate, but a couple of swirls in your processor and you will notice it thickening up. Stop at that stage and fold in the chopped chocolate bar and cinnamon bark pieces. As soon as that is mixed, start scooping out your cookies – they will spread so leave about 2” space between each. The dough in the bowl will stiffen/harden/set so you have to work quickly with it. The baked cookie has so much taste to it, not as fragrant as my Roasted Garlic and Cayenne in 2016 but super flavorful – sweet, heat, crunchy and chewy deliciousness. Did you know that cayenne is good for you (no really, would I steer you wrong?!) Make these and keep warm when you get together with family outdoors this Christmas. Serve it with spiked hot chocolate or a glass (or four) of bubbly – hey, you’re not driving anywhere right?! Wash your hands, wear a mask, socialise as per your local guidelines and above all stay safe! We will get through this! As always – enjoy!
Ingredients
For the dough:
285g (roughly 10 oz) dark chocolate
½ cup plus 2 tsps flour
3 tbsp unsweetened cocoa powder
¼ tsp baking powder
¼ tsp cayenne pepper
¼ tsp salt
5 tbsp unsalted butter, softened
1 cup sugar
3 eggs
2 tsps vanilla extract
1 100g bar Lindt with Chili, chopped
Cinnamon bark from above
For rolling:
4 tsps sugar
4 tsps ground cinnamon
1/8 tsp cayenne pepper
Directions
Preheat oven to 350f and line 2 baking sheets with parchment
Make the cinnamon bark as per instructions in the section above – set aside to cool – or refrigerate until firm if baking right away
In a double boiler over gently simmering water, or in the microwave in 30 second increments, melt the chocolate until smooth – set aside to cool while you get the batter ready
In a medium bowl, whisk together flour, cocoa, baking powder, cayenne and salt – set aside
In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute – make sure your butter is soft
Add the sugar and beat until light and fluffy, about 2 minutes – scraping the bowl as necessary
Add the eggs, 1 at a time, beating well after each addition – scraping the bowl as necessary
Continue to beat until mixture is pale, light and creamy, about 5 minutes
Reduce speed to low, add the slightly cooled melted chocolate and vanilla extract, and mix until just combined. Using a spatula, fold in flour mixture, and then fold in chopped chocolate bar and cinnamon bark
In a small bowl, whisk together sugar, cinnamon and cayenne pepper
I used my purple handled scoop – 1.5” diameter, to drop the batter onto the cookie sheet
Sprinkle the tops with the cinnamon sugar mix
Bake for about 16 minutes rotating the trays at the 8 minute mark
The cookies should have cracks on top but not quite firm to the touch
Cool completely before devouring – I mean storing for Christmas!
Suggestions and/or changes
If you would prefer larger sturdier chips of cinnamon, don’t spread it out as thin as I have shown in my picture, make it thicker – about 1/4″, let it set, then chop it up into smaller pieces
Making the cinnamon bark thinner allows you to place larger shards of the thin bark over the cookie as it comes out of the oven – melting and hugging the cookie like a hot blanket
Using dark chocolate instead of white chocolate will intensify the taste
You can leave out the cayenne and these will still be lovely, they will still be like a kiss, but on the cheek – like you would kiss your mother – just saying!
The butter should be soft so it whips easily, you can do this without a mixer, just leave your sweatpants on and put on a t-shirt
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