I made these cookies quite a while ago, right after one of my final exams. I came home craving cookies, which is pretty rare - while I like dessert, I've never especially been a cookie person. In most cases, if there's an option between a cookie or almost any other dessert, I would choose the other dessert.

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But that day, I came home wanting a cookie. I wanted something sweet but not too sweet, with a bit of a bite at the end. A cookie with a mysterious past, or a teasing glint in its eye. Something dark and chocolatey - the type of cookie you can only eat one of.

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I wanted the kind of cookie that overwhelms you and seduces you at the same time. I wanted the Rhett Butler of cookies, and this is what I got.

I'd say it's pretty close.

Spicy Chocolate Cookies

These cookies are fool-proof. I thought the batter was too dry, and that I had cooked them too long, but neither of these things were true. Also, they're so dark, no one will be able to tell if you burn them a little bit. This is not a cookie to fear, but one to embrace, with a tall glass of milk (almond or otherwise) on the side. There are a few different version of this cookie, and as far as I can tell, they are all extremely similar (read: delicious); feel free to experiment and see what works for you!

Yield: 12 2-inch cookies, 24 1-inch cookies/p>

Total Time: Approx. 1 hour

Ingredients:

Cookies

  • 1 2/3 C Flour
  • 1/2 C Unsweetened Cacao Powder
  • 1/2 Tsp. Cayenne Powder
  • 1/2 Tsp. Cinnamon Powder
  • 1 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1/2 C Canola Oil
  • 1/4 C Maple Syrup
  • 1/2 C Granulated Sugar
  • 3 Tbsp. Milk
  • Topping

  • 1/4 C Granulated Sugar
  • 2 Tsp. Cinnamon
  • Directions:

    Start by mixing all of your dry ingredients together, until all the spices and cacao are fully incorporated.

    Preheat the oven to 350 degrees F. Combine your sugar, oil, maple syrup, and milk, and whisk lightly until incorporated. Make a well in the dry spices and pour the wet ingredients in, mixing until incorporated. The dough should be dense and have a texture reminiscent of wet sand.

    Mix the cinnamon and sugar for the topping. Form the dough into flat disks and press the top of each into the sugar before placing on a lightly oiled baking tin. Let bake for 30 - 40 minutes. Allow to cool completely prior to eating.

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