Chocolate Zing Cookies

10 Posted on January 10, 2013 - by Jules Shepard

Categories: All, Cookies, Desserts, Recipes

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Just before Christmas a friend brought over some delicious cookies she’d made with my Jules Flour. I loved the unusual flavor and begged for the recipe. She couldn’t remember where she had first seen this recipe, or what it was called, but she said she’d make a copy of it for me.

I can never leave a recipe alone, and as good as those cookies were, I had to just make a few minor tweaks. Of course, I also had to come up with a name! I posted my quandary on the Gluten-Free Cookie Swap and got some super creative names for this chocolate cookie with a slight spicy kick.

Chocolate Surprise, SpiceCo, Chocoliente, Chocolate Spice Drops, Chocolate Zings, Cocoa Kicks, Chocolate Snaps, Sugar & Spice, Chocolate Sugar Cookies, Choco-Nips, Hot Cocoa Cookies …

Make them for yourself and choose the name you like best, but whatever you do, make these cookies! The first time I baked them, I had teenagers running back into the room for more, and actually thanking me for sharing such awesome cookies!

They are totally unique and probably unlike anything you’ve ever had before … but in a good way! Trust me. Make these cookies. Name them. Share them. You will make many friends.

Chocolate Zings

1/2 cup butter or non-dairy butter alternative (e.g. Earth Balance® Buttery Sticks)
1/2 cup shortening
1 1/2 cups granulated cane sugar
2 eggs (or egg substitute of choice)
2 1/4 cups Jules Gluten Free™ All Purpose Flour
1/2 cup unsweetened cocoa powder
2 tsp. cream of tartar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. coarse salt

1/4 cup granulated cane sugar
2 tsp. cinnamon
1/2 tsp. chili powder
photographed on ThinkGlass™

Cream butter, shortening and sugar until light and fluffy (2-3 minutes). Add eggs and beat until integrated.

Whisk together dry ingredients in a separate bowl, then slowly stir into the sugar mixture.

Cover and refrigerate dough until cold and not sticky – at least 2 hours, if possible.

Preheat oven to 375° F.

Stir together cane sugar, cinnamon and chili powder toppings in a small bowl. Form balls of dough by the tablespoonful by rolling gently between your palms. Roll in the cinnamon-sugar-chili powder mixture until coated all over. Place on parchment-lined baking sheets 2 inches apart.

Bake for 13 minutes or until the cookies have flattened somewhat and have cracked tops, but are still soft. Remove to cool on wire racks before transferring.

Yield: 36 cookies, depending on size.

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This entry was posted on Thursday, January 10th, 2013 at 10:36 pm and is filed under All, Cookies, Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

11 Comments

We'd love to hear yours!

Rhonda Woloohojian said: on January 10, 2013

Wow! That’s the name I submitted! Cool! So happy you liked it! = )
Reply
- Jules said: on January 11, 2013
  
  Rhonda – I loved all the names submitted. It was really hard to choose! But I thought your name was one most people would understand when they read it. There is a little “zing” in the finish of the cookie, so it’s a perfect description! Thanks for your imaginative naming!!
  Reply
Colette said: on January 11, 2013

What a yummy idea — I will definitely be trying these!
Reply
- Jules said: on January 11, 2013
  
  I hope you do, Colette – they’re shockingly good!
  Reply
Rose said: on January 11, 2013

how about more low sugar recipes? i eat gluten free, and love your recipes, but there is way too much sugar for a body to bear! Remember, sugar is the killer, the disease provoker, not fat. thanks for all your great work and awesome products!!!
Reply
- Jules said: on January 11, 2013
  
  Hi Rose – I have plenty of lower sugar recipes in all kinds of recipe categories on my site – why don’t you poke around and see if you can find some that might work for you? Otherwise, feel free to sub in another granulated unrefined sugar substitute like coconut palm sugar or use baking stevia.
  Reply
Patricia said: on January 11, 2013

I have thoroughly enjoyed making a number of the recipes on your website with your wonderful flour and hope to make these cookies this weekend. Did you use natural or Dutch-process cocoa? Would the choice make a difference in the cookies?
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- Jules said: on January 12, 2013
  
  Patricia – I’m so glad you’ve been enjoying my recipes and flour!! In this recipe, you could actually use either natural or Dutch-processed cocoa, as I’ve used both baking soda and baking powder. The flavor shouldn’t be affected in these cookies either way (great question, though!!). Enjoy!
  Reply
Mickey said: on January 13, 2013

In place of the shortening, can the non dairy butter be substituted? I do not do well with Earth Balance shortening.
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- Jules said: on January 13, 2013
  
  Hi Mickey, yes, you can use the non-dairy butter sub (I don’t recommend “spreads” though) like Earth Balance Buttery Sticks in place of the shortening. If you find that the cookies spread too much due to the extra moisture from the butter/non-dairy butter, add a bit more flour and be sure to refrigerate or freeze the dough before baking. The flavor should be wonderful, though!
  Reply
Patricia said: on January 14, 2013

Thanks for the quick response to my question about cocoa! I didn’t get a chance to make the cookies this past weekend, but the recipe is definitely calling my name!
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