Chocolate Danger Cookies
These cookies are the ultimate late-night study session treat delicious double chocolate chip with a hint of chipotle heat and an espresso kick. The name comes from the first experience with them. Not realizing these tasty cookies were also highly caffeinated, a few too many were eaten.
These cookies are the ultimate late-night study session treat delicious double chocolate chip with a hint of chipotle heat and an espresso kick. The name comes from the first experience with them. Not realizing these tasty cookies were also highly caffeinated, a few too many were eaten.
- 2 eggs
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup sugar
- 3/4 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter softened
- 2 1/2 cups pastry flour
- 1/3 cup freshly ground espresso powder
- 3/4 tablespoon ground chipotle powder
- 1 bag of semi sweet chocolate chips 16oz
- Carbohydrate 49.352950000085 g
- Cholesterol 86.7683333333333 mg
- Fat 8.08024866666707 g
- Fiber 0.781913347705454 g
- Protein 4.26410866666707 g
- Saturated Fat 4.49162566666673 g
- Serving Size 1 1 Serving (79g)
- Sodium 69.4409166667271 mg
- Sugar 48.5710366523796 g
- Trans Fat 0.772939866666907 g
- Calories 282 calories
Step-by-step
- Preheat oven to 365°
- Sift together flour, espresso, baking soda, baking powder, salt, cocoa and chipotle together in a large mixing bowl and set aside.
- Cream together the butter, sugar and brown sugar, preferably using a stand mixer.
- Stop and scrape the sides of the bowl as needed.
- Add eggs, one at a time and mixing well after each addition.
- Add vanilla.
- Reduce speed to lowest setting on mixer and add chocolate chips.
- Slowly incorporate the dry ingredients (Be careful and go slow. The dry ingredients contain chili powder and espresso and any powder in the air is pretty much the culinary equivalent to tear gas.)
- Mix until combined.
- Drop tablespoon sized balls onto a parchment-lined ungreased cookie sheet.
- Bake until edges are firm but center is still moist, about 10-12 minutes.
- Dough can be frozen and used later.
Standard chocolate chip cookies rely on a basic vanilla dough base, but this variation builds its foundation entirely upon Dutch-processed cocoa powder, ground espresso, and fiery chipotle. Success with this dough depends entirely on how the dry ingredients are incorporated into the creamed butter and sugar. Sifting the pastry flour, baking soda, baking powder, salt, and spices together beforehand prevents pockets of concentrated heat or bitterness from forming in any single bite. Pastry flour contains a lower protein content than all-purpose flour, yielding a more tender crumb, but over-mixing will still develop unwanted gluten strands and make the cookies tough. Incorporate the flour mixture on the lowest mixer speed, stopping immediately when the streaks of white disappear. Ambient air currents in the kitchen matter here because fine espresso and chili powders easily become airborne during the dump, irritating eyes and throats. Butter must be properly softened to 65 degrees Fahrenheit to trap air pockets during the creaming phase, which ensures the cookies spread evenly without losing their soft, moist centers during the 365-degree Fahrenheit bake. Watch for edges that feel firm to the touch while the middle still yields slightly at around 10 to 12 minutes.
