Last week, I made Aztec “Hot Chocolate” Ice Cream for our Sunday Slow Scoopers. I wanted to make something to go along with the ice cream, and I happened to be looking at the blog Zoe Bakes. She had posted a recipe for a mocha chip cookie that just sounded wonderful. How can you go wrong with chocolate and coffee? Her recipe was based on Jacques Torres recipe for Chocolate Cookies, but she made this her own by adding cocoa powder and espresso powder. I also wanted to add a few ingredients of my own, and since I was making Aztec Ice Cream, I decided on the addition of some of the ingredients that flavored it. So not only was there chocolate, cocoa powder and espresso powder(which I increased the amount of), but I also added cinnamon, chipotle chili powder, and brandy. I loved the subtle heat that the chili powder imparted, and these are now one of my favorite cookies. And besides tasting good, they are so easy to make, as they are slice and bake cookies. So make the batter when you have time, and keep a log of dough in the refrigerator or freezer to bake up when the urge hits.
AZTEC CHOCOLATE COOKIES Makes over 5 dozen(I forgot to count exact amount)
1 2/3 cup cake flour
1 2/3 cup bread flour
1/4 cup cocoa powder
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon course salt
1 teaspoon cinnamon
1 teaspoon chipotle chili powder
2 1/2 sticks unsalted butter, room temp.
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
1 Tablespoon brandy
3 teaspoons instant espresso powder
2 large eggs
2 teaspoons pure vanilla extract
1 pound bittersweet chocolate, chopped
Sift flours, cocoa powder, baking soda, baking powder, salt, chili powder and cinnamon in a bowl; set aside.
Cream together butter, granulated sugar, brown sugar, espresso powder, brandy, and vanilla extract in a large mixing bowl until very light in texture and color, about 5 minutes. Add the eggs one at a time, beating well after each addition.
Gradually beat in flour mixture. Mix only until the mixture is combined. Stir in chopped chocolate.
Form the dough into logs on a strip of waxed paper.(You can make the logs any size you want. I made 4 logs with mine.) Wrap well and refrigerate overnight.
To bake, preheat oven to 350 degrees. Slice the cold dough into equal discs and place onto a baking sheet covered with parchment or a silpat.
Bake for 10-14 minutes, depending on your oven and how thick you sliced the cookies. If you bake more than one sheet at a time, be sure and rotate the sheets halfway through baking. Cool on the baking sheet for 2 minutes, then transfer to a wire rack until completely cooled.