Friday, March 29, 2013

Chocolate Jalapeno Cookies

This was my original recipe that was a finalist in the 2011 Dallas Morning News Holiday Cookie Contest.

I enter the contest every year and have been a finalist twice.

Chocolate Jalapeno Cookies:

2 - 2.7 oz. packages of Taza Chocolate Mexicano, Cinnamon flavored
Chop into small pieces for melting

3/4 C Flour
1/2 tsp Cinnamon
1/4 tsp Baking Powder
1/8 tsp Cayenne Pepper
1/4 tsp Salt

3/4 C Brown Sugar
1/4 C Butter, softened

1 Large Egg
1 tsp Pure Vanilla Extract
2 TBS Espresso Coffee ( I use Medaglio D'Oro Instant Coffee)
1/4 C finely diced , seeded Jalapenos

Caramel Drizzle:
1/2 C packed Brown Sugar
1/4 C Heavy Cream
1/2 C Confectioner's Sugar

Sea Salt for Garnish

Place Chocolate in a small microwavable bowl and microwave 1 minute, stirring often until melted and smooth, set aside.
In a separate bowl, combine Flour, Cinnamon, Baking Powder, Cayenne Pepper and Salt
In a large mixing bowl, cream Sugar and Butter until creamy smooth.
Add Egg, Vanilla , Espresso Coffee and Jalapenos. Beat until incorporated.
Add cooled Chocolate and beat just until blended.
Add Flour mixture and beat until well incorporated.
Chill dough for 2 hours.

Drop 2 TBS of Cookie Dough, per Cookie ( I use a Cookie Scoop), onto a Parchment lined baking sheet.
Bake at 350 degrees for 12 minutes or until almost set.
Remove and cool for 2 minutes or until set.
Transfer cookies to a wire rack and cool completely.

Caramel Drizzle:
Bring Brown Sugar and Cream to a boil, remove from heat.
Whisk in Confectioner's Sugar.
Set aside to cool at room temperature.
Drizzle sauce over cooled cookies and lightly sprinkle with Sea Salt.

Peace in the Kitchen!

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