Decadent Chocolate Cherry Chili Cookies
Serves: 30 cookies
Ingredients:
11
Indulge in the rich flavors of dark chocolate, sour cherries, and a hint of chili with these decadent cookies.
Ingredients
| 6 | ounces semisweet chocolate chips |
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| 3⁄4 | ounce 72% dark chocolate |
| 2 | teaspoons chipotle powder |
| 1 1⁄2 | teaspoons chili powder |
| 5 | tablespoons unsalted butter |
| 3 | ounces brown sugar |
| 2 1⁄2 | ounces white sugar |
| 1 1⁄2 | eggs (150 ml beaten of white and yolk) |
| 7 | cups (sifted) cake flour |
| 5 | ounces dried sour cherries |
| 3⁄4 | cup kirsch |
Instructions
| 1. | Begin by placing the sour cherries in a bowl with kirsch, ensuring they are fully covered. Allow them to soak for 1 hour at room temperature. |
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| 2. | Using a double boiler, carefully melt the semisweet chocolate chips and 72% dark chocolate until smooth. Incorporate the chipotle powder and chili powder into the melted chocolate mixture. |
| 3. | In a mixer, cream together the unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy. Gradually add in the beaten eggs, scraping the sides of the bowl as needed, until the mixture is pale in color. |
| 4. | Gently fold the sifted cake flour into the chocolate mixture until fully combined. Then, fold in the soaked cherries. Chill the cookie batter in the refrigerator for 1 hour. |
| 5. | Preheat the oven to 325ºF (165ºC) and prepare 2 baking sheets with parchment paper. |
| 6. | Scoop the cookie dough by the tablespoon onto the parchment paper, slightly flattening each cookie. Ensure proper spacing as they will spread during baking. Bake for 14 minutes until they puff up. Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely. |
Published on Jul 20, 2024 by Luminița