Spicy Chocolate Chunk Cookies

[curgoth]

Spicy chocolate cookies with chocolate chunks and pecans.

A post shared by Matt Fimbulwinter (@curgoth) on Dec 12, 2017 at 12:34pm PST

I started with this recipe as a base. 

Instead of the chili powder, I used ground guajillo chilies, and a dash of chipotle and ancho powder as well. Grocery store chili powder has garlic and cumin in it, which I figured didn't belong in a cookie. 

Instead of chocolate chips, I used chopped up lindt dark spicy chocolate, because more spice.

Lastly, I added in a half cup of pecans, because I always want my desserts to have crispy/crunchy textures.

The cookies are sort of like dense brownies with a high octane kick. They're not quite as sweet as I might like, but we'll see how they are after they've cooled.

 Next week when I'm on vacation, I'll also make my whiskey honey cake and dream cake. Which, of course, is just *my* Xmas baking - Zil has a much longer list planned for herself, including fruit cake and a pear trifle.

Comments

[curgoth]

Note for next time - squish the cookies flat. They don't change shape at all while baking, so flattening means they end up crispier.

[sabotabby]

So that would take some work to veganize and would be hell on my chocolate allergy, but I may need to make that because it sounds delicious.

[curgoth]

They're pretty great. Between the eggs, sugar and butter, yeah, I guess that would be a lot of substitutions. I made mine with gluten free flour, which is bad enough.

[sabotabby]

Sugar is only sometimes and unpredictably not vegan, so I don't pay it much attention. Butter is easy. Eggs are the challenge, but flax eggs exist, so I can try.