Author Notes: After a friend of mine told me about a rosemary cornmeal cookie she made for last Thanksgiving, we started brainstorming different combinations that would work well together for a new cookie to try baking together. This is one of the ones we wanted to test drive. Nuts or nuts, this has heat, so be prepared. This recipe uses Fran Bigelow’s cookie base for her Pure Chocolate Chunk Cookies, but veers off significantly with the kirsch, chilies, and lack of chips. —NakedBeet
Serves: 25-30 cookies
ounces semisweet chocolate chips
ounce 72% dark chocolate
teaspoons chipotle powder
teaspoons chili powder
tablespoons unsalted butter
ounces brown sugar
ounces white sugar
eggs (150 ml beaten of white and yolk)
cup sifted, then measured cake flour
ounces dried sour cherries
- Place the sour cherries in a bowl with all the kirsch and covered, let soak for 1 hour at room temperature.
- Over a double boiler, melt the semisweet chips and dark chocolate until it’s all melted. Stir in the chipotle powder and chili powder thoroughly into the chocolate.
- In a mixer, beat both sugars and butter until the butter is light in texture and color. Beat in half the egg mixture, scraping the sides of the bowl, add in the rest, and beat slowly increasing the speed until the mixture is even lighter in color.
- Fold in the flour into the chocolate mixture until it is completely incorporated. Now fold in the cherries. Put the batter into the refrigerator for 1 hour until the cookies are completely chilled.
- Preheat the oven to 325º and line 2 baking sheets with parchment paper.
- By tablespoon, scoop the cookies onto the parchment paper, flattening them a little. Space them at least 1″ from one another as they will spread. Bake for 14 minutes. They’ll puff up as they come out of the oven but will remain moist inside. Cool them on the sheet and then transfer them onto a wire rack to cool completely.
Photo by Adam Cohen