Blog Hot Chocolate Cookies
This week's recipe contains an ingredient you probably don't often reach for when making cookies: cayenne pepper, a pungent powder made from several types of very hot tropical chiles. Chocolate (cacao) beans and chile peppers both originated in South America and the first hot chocolate drinks often included chiles. So the idea of spicing up chocolate desserts with chiles is not as far-fetched–or trendy–as it might seem. You'll find this combination in all kinds of sweets, from layer cakes to truffles. And on the other side of the culinary coin, chocolate is used in some types of mole, the savory, spicy Mexican chile sauce often served with poultry dishes. As with other chocolate-chile desserts, the butter and sugar in these cookies counteract the heat from the cayenne, so the overall effect is a gentle, not overpowering, spiciness. (By the way, did you know that milk is more effective than water or beer for dousing the effects of too-spicy foods?) As for the shape, our chile cookie cutter is always a great choice. However, with the approach of National Fire Prevention Month in October, why not try some firefighter-related shapes?