Algerina Perna, The Baltimore Sun
November 28, 2012
Janet Fusco of Dundalk submitted this recipe for spicy chocolate cookies with the chili powder optional. Most of our testers loved the unexpected flavor, but the cookie has such a nice texture, it might be a winner without it. We still vote for using it, though.
Makes: 2-3 dozen
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar (divided use)
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chili powder (optional)
Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 cup sugar, cinnamon and chili powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)