Double chocolate, expresso, chipotle, almond cookies.
Oh my! I had to share this recipe!
As a single ski bum, I have been feeding daily on cream cheese, fruit braid and pulla for nearly three weeks now. I have also discovered parts of long ago baked breads in the depths of my freezer. Some still excellent and a couple over time. Time to start baking loaves again and time to feed my starter.
I have baked these cookies a couple of times with great results and this time decided to spike things with a little chipotle powder and some almond. This recipe just called out for some nuts!
Here is the mix:
85g semi sweet chocolate, ( I used 15 g unsweetened and 70g semi)
1Tbs butter
1/4 cuo + 2 Tbs sugar
2Tbs fine ground expresso coffee
1/2 cup flour
1 Tbs cocao pow
1/2 tsp baking pow
1/4 tsp salt
1 egg beaten with 1 Tbs water
1/2 -1 tsp chipotle powder
Mix all of the above ingredients, then fold in:
1/2 cup semi sweet chocolate chips.
The batter looked lacking, so I added:
1/2 cup slivered almonds
I spooned about 1.5 Tbs onto a baking parchment lined baking sheet, then rounded, flattened and shaped the cookies before baking.
Bake 300F 18 - 20 minutes and allow to cool on baking trays. This is a half version and take off of Giada's recipe and I believe credit where credit is due:
Happy baking! Ski
Comments
These do sound good, Ski! Chewy, chocolate-y and with a touch of heat. Yum! They would be gone soon.
Cathy
Send some over my way! I could go for the whole tin:)
else. Rye for the flour and maybe a pinch of flaky sea salt on the top for special occasions. You know we are gong to make these this weekend and some ice cream to stick them in :-) Well done Ski
about using walnut rye altus to make choco-cookies... ...been chewing on slices (for days) with sweet butter and blue cheese until I ran out of cheese. Started cutting some slices into cubes... Flaky sea salt huh? DB, you're a riot!
I might take the recipe and tip in some cream and cubes instead of almonds keeping in the heat.
Wow, like your cookies!
Southwest Airlines rye cookies with sea salt on top that breadsong posted a year or two ago . They were about the best coolies ever - not that Ski's aren't.
Is it the weekend yet?
they gotta be good! I'm just a little worried about drying them out with my rye fiber.
. . . chocolate with a kick. I used 1 tsp of chipotle pow and at first taste thought 1/2 may be better. However after a couple of cookies I got used to the chili bite. The base recipe is a very good one, but I think I like it better with the chili and nuts.
I really like the idea of added seas salt to the tops dab and will try this next bake. Yes it is the weekend and you and Lucy should give these a go I'm sure she will find something creative to add. Any type of nuts would be good.
Happy baking folks! Ski
Just made these with 50% rye flour. Good stuff, and they have a kick!
I put some sugar in; did you leave it out on purpose?
Bob
Sorry for the miss. I did use 1/4 C + 2 Tbs sugar. I have corrected my original post. I'm glad you added some sugar as it would be rather bitter without!
Happy baking, Ski