The recipe, originally called “Aztec” cookies by the cooking blog Savour Fare and originally stemmed from a recipe from Martha Stewart — I then made a few changes and here is my slightly adapted version. Anyway you make them, they are delicious — sweet, spicy, chewy on the inside and crunchy on the outside. Don’t let the chile powder intimidate you, they aren’t super spicy and are very chocolatey. These cookies are perfect for dunking in milk or coffee, enjoy!
Cook Time: 2o minutes
Preparation Time: 10 minutes, plus chill time
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon (or a pinch if you prefer) ground ancho chili pepper
- 2 tablespoons cocoa powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- ⅓ cup plus 1 tablespoon dark-brown sugar
- 1/4 cup honey
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons very strong coffee, cooled
- 1 teaspoon vanilla extract
- 7 ounces semisweet chocolate chips
- In a medium bowl sift the flour, cocoa powder, ginger, cinnamon, salt, and cocoa powder.
- In a stand mixer using a paddle attachment, on medium-high speed, beat together the butter and brown sugar until the mixture is fluffy (about 3 minutes). Add honey and vanilla; beat until combined. Add the coffee.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Add baking-soda mixture, then remaining half of flour mixture. Stir in chocolate chips and refrigerate for about 30 minutes until the dough is firm.
- Preheat oven to 325 degrees. Line a baking sheet with a silpat or parchment paper. Using an ice cream scoop, scoop out the cookies and make balls. Flatten the cookies slightly. Bake 20 minutes, until the cookies have cracked and spread.
- Once the cookies are out, let them cool 5 minutes on the baking sheet, then transfer cookies to a cooling rack and let cool completely. Store in an airtight container for up to 3 days.