Serves a Crowd

Chocolate Cherry Chili Cookie

by:
October 24, 2009
5
2 Ratings
Chocolate Cherry Chili Cookie
Photo by Adam Cohen
  • Serves 25-30 cookies
Author Notes

After a friend of mine told me about a rosemary cornmeal cookie she made for last Thanksgiving, we started brainstorming different combinations that would work well together for a new cookie to try baking together. This is one of the ones we wanted to test drive. Nuts or nuts, this has heat, so be prepared. This recipe uses Fran Bigelow's cookie base for her Pure Chocolate Chunk Cookies, but veers off significantly with the kirsch, chilies, and lack of chips. —NakedBeet

What You'll Need
Ingredients
  • 6 ounces semisweet chocolate chips
  • 3/4 ounce 72% dark chocolate
  • 2 teaspoons chipotle powder
  • 1 1/2 teaspoons chili powder
  • 5 tablespoons unsalted butter
  • 3 ounces brown sugar
  • 2 1/2 ounces white sugar
  • 1 1/2 eggs (150 ml beaten of white and yolk)
  • 7/8 cup sifted, then measured cake flour
  • 5 ounces dried sour cherries
  • 3/4 cup kirsch
Directions
  1. Place the sour cherries in a bowl with all the kirsch and covered, let soak for 1 hour at room temperature.
  2. Over a double boiler, melt the semisweet chips and dark chocolate until it's all melted. Stir in the chipotle powder and chili powder thoroughly into the chocolate.
  3. In a mixer, beat both sugars and butter until the butter is light in texture and color. Beat in half the egg mixture, scraping the sides of the bowl, add in the rest, and beat slowly increasing the speed until the mixture is even lighter in color.
  4. Fold in the flour into the chocolate mixture until it is completely incorporated. Now fold in the cherries. Put the batter into the refrigerator for 1 hour until the cookies are completely chilled.
  5. Preheat the oven to 325º and line 2 baking sheets with parchment paper.
  6. By tablespoon, scoop the cookies onto the parchment paper, flattening them a little. Space them at least 1" from one another as they will spread. Bake for 14 minutes. They'll puff up as they come out of the oven but will remain moist inside. Cool them on the sheet and then transfer them onto a wire rack to cool completely.
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3 Reviews

Faith H.
Faith H. July 19, 2017
This recipe looks and sounds amazing, the dough is currently in the fridge. However I got to say I found the recipe to be confusing
 
Olive
Olive January 7, 2010
Having eaten this cookie, I can say that each bite is a sensory thrill ride. Sour cherries aren't very sweet, just as chipotle isn't very hot. Both are a little tangy. The tang overlaps with the character of chipotle and creates a sense of mystery in the flavor. The chili is present like a somewhat faded memory about something dangerous and the chocolate is what reminds you that everything is okay now. This is one thought-provoking recipe, possibly my favorite cookie from the Naked Beet.

What are y'all waiting for?
 
Allison C.
Allison C. October 24, 2009
Wow. I love the combination of sweet and spicy, and this cookie recipe sounds like the perfect combination of both. Kirsch and cherries are always yummy, but with chocolate and chili . . . can't wait to try this.