Just Baking

Ever since I saw this post on Coconut and Lime, I’ve been hankering to give these “Mexican Hot Chocolate Cookies” a whirl.  I love a chocolate snap, and a chocolate snap with a SNAP is extra special.  I’ve eaten versions of this in both cookie and brownie form, but had yet to try my own hand at a spicy chocolate cookie.

NOTES:
I more or less followed the recipe, but instead of golden syrup, I used agave syrup, and I substituted whole wheat spelt flour for the AP flour, which gave the cookie a bit more texture, not to mention an added dose of nutritional value.  After I added the white sugar, I remembered how much better brownies and cookies taste when made with brown sugar, so I added a tablespoon of molasses.

I used Hershey’s Special Dark cocoa powder, which adds an extra depth of flavor and color

Oh yeah, I also sprinkled a mixture of turbinado sugar and salt on top before baking.  I often sprinkle straight salt on cookies, but these really needed the extra sugar to balance the hot

I like a medium level of spiciness, and if I make these again, I will  reduce the amount of cayenne pepper.  They are actually too spicy for my mouth, but you can adjust according to your own taste.

My main alteration, clearly, is that I rolled out the (refrigerated) dough with some extra flour and cut them into heart shapes.

And then I figured that with so many personal touches, I could justify a name change.  In keeping with the passion-theme, I’ve named them in tribute to my first crush ever:  a young Mr. Scott Baio circa 1982.

Hot Chachi’s Chocolate Hearts

1 1/2 cup flour (whole wheat, spelt or AP)
1 cup unrefined sugar
1/2 cup cocoa (Hershey’s Special Dark or your favorite)
1/3 cup unsweetened applesauce
1/4 cup agave syrup or golden syrup
3 1/2 tablespoons butter, melted
2 teaspoons cinnamon
2 teaspoons cayenne pepper (or less, according to taste)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 350. Line a cookie sheet with parchment or Silpat.  Beat together the butter and sugar, followed by agave syrup and applesauce. Mix well.   In a separate bowl, whisk together the cinnamon, cayenne, pepper, salt, baking powder, baking soda, cocoa and flour.   Add gradually to the fluffy batter, beating between additions until well combined.

At this point you can either drop them by tablespoons, well spaced, on cookie sheet for simple circle-shaped cookies (flattening them just a bit with your fingertips  For hearts, refrigerate dough and then roll out with extra flour and stamp out heart shapes with a cookie cutter.  Sprinkle with sugar and or salt if desired.

Bake for apx 10 minutes, until set but NOT dry-looking

Yield: about 2 1/2 dozen, depending on size