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.
- 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.