The Mexicans know a thing or two about peppers and chocolate, like the amazing Mole’s for example. And also know these two ingredients have a pretty good working relationship when coming together in a sweet treat like these cookies.
These are SO good. You got chocolate, crunch of toasted pumpkin seeds, finishing salt, set against a background of smokey heat- addicting combination!
You want this cookie.
They are best pulled from the oven just as they are finishing to achieve a chewy, toothsome bite and let them sit on the baking sheet a minute before transferring to a wire cooling rack.
I had increased the original amount of Smoked Paprika to double and find it sufficient, but I may even increase it again next time. I’d still like to feel the heat a bit more pronounced. But that’s just me. Enjoy!
Chocolate Spice Cookie
1 cup +2 Tbl Butter
1-1/2 cup Brown sugar
1-1/3 cup White sugar
Cream the butter and sugars well, then add the eggs.
In a small bowl combine the dry ingredients
2-1/2 cup Flour
1/2 cup Cocoa
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Smoked Paprika (I increased this to 1/2 tsp, but you may want to try it with 1/4 tsp first.)
2 tsp Salt (keep in mind you could probably reduce this amount to 1-1/2 tsp due to the added salt onto top of the cookie, but I do use 2 tsp.)
Add dry ingredients to butter/sugar/egg and mix until combined.
1-1/2 cup toasted pumpkin seeds (Pipitas)
1 cup chocolate chips
Mix to combine, spoon onto lined baking sheet and top with a few grains of Flaked salt.
Bake in a 350′ oven for about 10-12 minutes, cool on a wire rack.
**To toast the Pepitas simply put them in an oil free fry or sauté pan and onto a Med- Hi heat. Keep an eye on them and move them around a lot- they don’t take long, just until they get a bit of color and fragrant.
**The finishing salt can be found in specialty food stores, essentially you’re looking for a salt that isn’t too overpowering, but in a pinch Kosher salt will be fine.
** Smoked Paprika can also be found in good food stores.