12 Cookies of X-Mas: Mexican Hot Chocolate Chippers

>> Tuesday, December 14, 2010


Whenever I'm at a loss for foodspiration, I turn to the Post Punk Kitchen. If you're vegan/vegetarian/anythingatarian and unfamiliar with this site, you definitely should visit. The recipes are amazing. The last one we featured was for a vegan challah bread.

D.e.l.i.c.i.o.u.s.

So, I found this cookie recipe in their archives. Who doesn't love chocolate with a little kick of cayenne pepper? Definitely a unique addition to any holiday party you'll find yourself at in the next couple weeks. That is, if they last long enough to transport to your office or grandma's house.

I enjoy them cold. Stephen drools for them right out of the oven. How will you like them best? Try this recipe and see!


MEXICAN HOT CHOCOLATE CHIPPERS
(Adapted from the PPK)
Print this recipe!

What you'll need . . .
  • 1/2 cup canola oil
  • 1 cup loosely packed brown sugar
  • 1/4 cup maple syrup
  • 3 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cocoa extract
  • 1 cup unbleached all-purpose flour
  • 2/3 cup wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup chocolate chips (bittersweet)
  • Topping: 1/3 cup sugar mixed with 1 teaspoon ground cinnamon

Method . . .
  1. Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.
  2. Cream together the oil, brown sugar, and maple syrup -- 5 minutes. Then add in the extracts (you can use all vanilla if that's what you've got) and almond milk. Another 3 minutes until well blended.
  3. In another bowl, whisk together the flours, cocoa powder, baking soda, salt, cinnamon, and cayenne. Then add the dry ingredients to the wet. Mix until just incorporated. Mix in the chocolate chips.
  4. Scoop heaping tablespoons of dough and roll into balls. Then mix together the topping (1/3 cup sugar with 1 teaspoon cinnamon) and roll the ball in it. Set on the cookie sheet -- about 1 inch apart.
  5. Bake for 10 to 12 minutes. Let cool on cookie sheets then turn onto a wire rack.

Two recipes down, 10 to go in our celebration of holiday treats! Don't miss yesterday's recipe for a super awesome Salted Cornmeal Sugar Cookie. And we're not done baking up all the recipes yet -- so if you have requests, we'd love to hear 'em!

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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