These Chocolate Chili Icebox Cookies combine the richness of chocolate with a hint of warmth from cinnamon and cayenne pepper. The result is a delightful balance of flavors that will intrigue your taste buds.
Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon cayenne pepper. 1/4 teaspoon salt. 1/2 cup mini chocolate chips. 1/2 cup finely chopped pecans.
Instructions: Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. Mix the egg in well by beating it in. Mix the flour, cocoa powder, cinnamon, cayenne pepper, and salt in a different bowl using a whisk. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. The mini chocolate chips and chopped pecans should be carefully mixed in. Each half of the dough should be rolled into a log about 2 inches across. Put the logs in the fridge for at least two hours, or until they are firm. Start by heating the oven to 350F 175C. Cut the chilled logs of cookie dough into rounds that are about 1/4 inch thick. Spread the cookie slices out on baking sheets that have parchment paper on them. After the oven is hot, bake for 12 to 15 minutes, or until the edges are set. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way.
Prep Time: 20 minutes
Cook Time: 15 minutes
William Dobbie