Chocolate-Pepper Crackle Cookies

January 5, 2010

Chocolate-Pepper Crackle Cookies
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    Hosted in Miami this year, Super Bowl XLIV is the perfect opportunity to bring together loved ones and watch the big game in true sportsmanlike spirit. Take in the match-up on Sunday, February 7th by snacking on these chocolate-pepper cookies packed with sultry, spicy tastes.


Homemade dessert is always a treat, but an unexpected pop of flavor makes it downright decadent. Keep your final course surprising yet simple with these sweet and spicy cookies.

INGREDIENTS
1 cup semisweet chocolate chips
1 cup packed brown sugar
1/2 cup canola oil
2 teaspoons vanilla extract
2 eggs
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon Cayenne pepper
1/8 teaspoon black pepper
Cooking spray
1/2 cup confectioners’ sugar
Vanilla bean ice cream (optional)
Warm caramel sauce (optional)

INSTRUCTIONS
  1. In a microwave-safe bowl, melt chocolate chips at 50% power for 2-3 minutes. Add brown sugar, oil and vanilla extract to melted chocolate, stirring until smooth.
  2. Add eggs, one at a time, mixing well after each addition.
  3. In a separate medium-size mixing bowl, combine flour, cocoa powder, baking powder, salt, Cayenne and black pepper. Add dry ingredients to chocolate mixture, stirring until combined. Cover bowl and refrigerate for approximately 3 hours.
  4. Preheat oven to 350ºF. Spray baking sheet with cooking spray, then set aside.
  5. Pour confectioners’ sugar into a shallow dish. Remove dough from refrigerator and shape into 1 1/2" balls. Place a few balls at a time in the sugar, rolling to coat.
  6. Place them 2" apart on prepared baking sheet. Bake 10 minutes, or until the edges are firm but the centers are still soft.
  7. Let cool on a wire rack, then serve with vanilla bean ice cream and warm caramel sauce.

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