This year I was lucky enough to snag a spot in The [2nd annual] Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen. I couldn’t wait to come up with a recipe to share with other bloggers around the country just as much as I was looking forward to the daily anticipation of “is today one of the days my postman’s going to deliver a box full of goodies?”.
Hoping to satisfy adventurous and tame palates alike, I decided to bake up my classic salted chocolate chip cookies, but with a twist. I stocked up on some of Taza’s Chipotle chocolate disks and added an extra boost of the ground powder, which is made from roasted jalapeno peppers. The great thing about the spice in this cookie is that it is warm and subtle, and all at the back of your throat after you’ve swallowed. Don’t let the spice intimidate you! If you’re a bit nervous, omit the Taza Chipotle chocolate and sub for equal weight of chopped semisweet or dark chocolate [or chips]. The ground pepper in the cookie dough batter should be enough for you to get the hint.
I can’t finish this post without also mentioning that as part of registering to participate in the cookie swap, we all donated an entry fee which raised funds for Cookies for Kids Cancer. Not only that, OXO matched our funds raised!
So next year if you’d like to not only receive some delicious goodies, but also raise funds for a worthy cause, make sure you’re informed of the [3rd annual!] Great food Blogger Cookie Swap sign-ups for 2013 by signing up for a reminder email here.
PS – Make sure to scroll to the bottom of the post to see the delicious cookies I received as part of the swap!
Mexican Chocolate Chip Cookiewiches
adapted from The New York Times Chocolate Chip Cookie
Prep Time : 24-72 hours Bake Time : 12-15 minutes Yield : approx. 60 2″ cookies
8 1/2 ounces cake flour
8 1/2 ounces bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 tsp cinnamon
1/2 tsp ground nutmeg [freshly grated, if possible!]
1 1/2 tsp chipotle pepper, ground
2 1/2 sticks unsalted butter, room temperature
10 ounces dark brown sugar
8 ounces granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
14 ounces semi-sweet chocolate chips
6 ounces Mexican chipotle chocolate, finely chopped [like this, from Taza]
coarse sea salt
1. Measure dry ingredients [cake flour through ground chipotle powder] in a large bowl. Whisk until all ingredients are evenly incorporated.
2. In the bowl of an electric/stand mixer, cream butter until light and fluffy [3-5 minutes]. Add sugars, mix on high until fully incorporated.
3. Add eggs, one at a time, to butter/sugar mixture, mixing on medium until egg is fully incorporated. Lastly, add vanilla extract.
4. Add dry ingredients to butter mixture in three separate additions, mixing on low until just incorporated. Add chopped chocolate and chocolate chips, mixing until they are evenly distributed.
5. Store cookie dough in an airtight container for a minimum of 24 hours [and up to 72].
6. When ready to bake, bring out cookie dough and let warm up while oven is preheating to 350 degrees.
7. Using a purple scoop, place cookie dough 2″ apart on a lined cookie sheet. Flatten dough slightly with palm of hand and sprinkle each cookie with coarse sea salt to taste.
8. Bake for 12-15 minutes, rotating about halfway through. Let cookies cool on cookie sheet for 5 minutes before moving to a wire cooling rack.
Bakers Notes : If you would like to save some cookies to bake + enjoy later, scoop onto a cookie sheet, freeze and then store in a ziploc bag. Bake at 350 and add a few minutes to bake time. No need to defrost! Baked cookies will keep at room temperature in an airtight container for 3-5 days.
Monique // Food Snob 2.0 // Oatmeal Chocolate Chip Cookies
Thanks, ladies. These were all so very tasty. I loved having some delicious treats around that I didn’t have to get off my couch to bake myself!