After my professor for one of my classes saw this site she mentioned that she hoped I would bring some sort of noshable in for class. Encouraged (read: threatened otherwise) by my friends Jill and Casey I suppose I had no choice. As such I dutifully prepared these while finishing up my response paper due for said class, sure that both would turn out fabulously.These cookies are chocolaty and intensely rich, perfectly comforting for the soon coming colder nights. An extra bit of warmth is hearthed in these cookies with the subtle fragrances and flavors of cinnamon and ancho chili powder. With tiny, nutty pops of green flavor from pepitas and another sharp bite from dark chocolate chips these cookies are sure to heat you up and relax your spirits.
Aztec Cookies
What You'll Need...
1 cup of butter
3/4 cup of brown sugar
3/4 cup of white granulated sugar
1 large egg
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
3/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of ancho chili powder
dash of cayenne pepper
1 teaspoon of salt
1 cup of chocolate chips
1/2 cup of raw pumpkin seeds (shelled, unsalted)
Method
1. Preheat the oven to 350°F.
2. Cream the butter and sugars together for about two minutes at medium speed or until well incorporated and light in color.
3. Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.
4. Sift together the flour, baking soda, baking powder, salt, spices, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).
5. Fold in the chocolate chips and pumpkin seeds.
6. Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for 12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Makes approximately 4 dozen cookies.
Those look interesting. Love the addition of the chile powder and cayenne. I was surprised the pumpkin seeds were folded in raw. I'm not much on making cookies, but am thinking I can adapt this recipe for brownies!
ReplyDeleteThose look amazing! Definitely trying this recipe over the weekend.
ReplyDeletePumpkin seeds on chocolate chip cookies sound great! So does the spice.
ReplyDeleteThese look great, and I happen to have a bag of pumpkin seeds waiting to be used!
ReplyDeletehmmm, those look amazing.
ReplyDeleteAztecs and cinnamon! As a food historian I'm really getting nervous now. What have I missed ;-). They sound great though.
ReplyDeleteI love chocolate with spices, so this looks like one I will try asap.
ReplyDeleteMaybe I can use seeds from the pumpkin I am going to carve....?
Thinking good thoughts for you as you navigate school and blogging and cooking and life!
<3 Yum!! I love you, Garrett!
ReplyDeleteHi Garrett,
ReplyDeleteI made these yesterday and they taste wonderful. However, the dough seemed very wet to me so I added a bit more flour. Seems like I should not have done that because they stayed pretty round, they did not flatten out like yours. Then, and I seem to have this problem with many of the cookies I make - they are warm and soft when I get them out of the oven, but after I let them cool and place them in airtight container, and take them out the next day, are dry and hard. Any tips?
Thanks - Janine
Janine - Huh, I never heard of that problem. Maybe the container isn't airtight? The extra flour is def. a reason as well.
ReplyDeleteThrow in a slice of bread in the container, it will help keep the cookies moist.
ReplyDeleteThis was such a wonderful recipe! I will definitely keep it for future use. The flavor of the spices really enhance the richness of the chocolate. As my friends say, it's a "chocolate orgasm." I did omit the pumpkin seeds and it still turned out great. Thank you so much! :D ♫♫
ReplyDelete