Rich chocolate cookies get a Mexican-inspired twist from cinnamon, cloves and a touch of cayenne pepper. Rolled generously in powdered sugar before baking, the cookies develop a beautiful crackled exterior while remaining soft inside, with a candied cherry tucked into the center of each one. Blanched almonds or pistachios can be substituted for the cherries.
Prep Time: About 30 minutes, plus 2 hours chilling
Cook Time: About 10 minutes per batch
Ingredients:
- 6 ounces unsweetened chocolate, chopped
- 2 cups plus 2 tablespoons all-purpose flour (315 grams)
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- 1¾ cups granulated sugar
- ½ cup (1 stick) unsalted butter, room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup powdered sugar
- About 60 candied cherry halves
Instructions:
- Melt the chocolate in the top of a double boiler set over simmering water, stirring until completely smooth. Remove from the heat and allow to cool.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, cayenne pepper and cloves.
- Using an electric mixer, beat the granulated sugar and butter in a large bowl until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Beat in the vanilla and cooled melted chocolate.
- Gradually add the dry ingredients, beating just until combined.
- Cover and refrigerate the dough until firm, about 2 hours.
- Preheat the oven to 350°F. Lightly butter two large baking sheets.
- Place the powdered sugar in a shallow bowl.
- Form the chilled dough into 1-inch balls. Roll each ball thoroughly in powdered sugar, shaking off any excess.
- Arrange the cookies on the prepared baking sheets about 1½ inches apart.
- Gently press one candied cherry half into the center of each cookie.
- Bake for about 10 minutes, until the cookies are puffed and crackled but still soft in the center.
- Transfer the cookies to wire racks and cool completely.
Denver High-Altitude Adjustments (5,280 feet):
- Reduce the baking powder from 2 teaspoons to 1½ teaspoons.
- Reduce the granulated sugar slightly, from 1¾ cups to 1⅔ cups.
- Add 1 tablespoon water along with the eggs and vanilla to compensate for Denver’s drier environment.
- Increase the oven temperature from 350°F to 365°F.
- Begin checking the cookies at 8 minutes; they will likely need about 8–10 minutes.
- Keep the 2-hour chilling time. Chilling is especially useful at altitude because it helps control spreading.
- Bake a couple of test cookies first. If they spread excessively, mix 1–2 additional tablespoons flour into the remaining dough. I would not add that flour automatically—the original recipe already has a fairly substantial flour-to-butter ratio.
Tip: Don't wait for these cookies to look completely baked in the center. They should be puffed and dramatically cracked on top but still soft when removed from the oven. They will continue to set as they cool.
Storage: Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
Source: Adapted from Epicurious