Chili Chocolate Chip Cookies

 

Olivia has been baking cookies again and getting a little adventurous this time. The Mayans are said to have been very fond of the combination of chili and chocolate and I have tried hot chocolate that has been steeped in chili peppers before and enjoyed it very much. This recipe actually uses chili powder which I was quite skeptical about because it can include a combination of other spices like cumin and paprika; I was surprised to find that there was only a hint of heat but the other spices in the chili powder mix added earthy tones that really go well with the chocolate. One of the things I especially liked was the inclusion of more chili powder, combined with the sugar that the cookie dough balls are rolled in before baking. I think this would be a good opportunity to experiment with adding a little extra heat to the crispy sugary exterior.

Sift together and set aside:

½ cup cocoa
2 ¼ cups flour
2 teaspoon cream of tartar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon chili powder (adjust to taste)

Cream together until light and fluffy

1 cup butter
1 ½ cups sugar

Add, one at a time, beating well after each addition:

2 extra large eggs

Fold in the dry ingredients along with

1 cup chocolate chips

Roll into 1 inch balls and roll the balls in a combination of

½ cup sugar
2 teaspoon cinnamon
½ teaspoon chili powder

Bake on a parchment lined cookie sheet and bake for about 10 minutes at 375 degrees F. Cool on a wire rack before serving.

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