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Chocolate Wakeups - Cooking with Tami
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Chocolate Wakeups

My son said these taste like a cross between a brownie and an gingersnap (minus the ginger).  This recipe is from one of my favorite cookbooks, The King Arthur Flour Cookie Companion.  I highly recommend adding this cookbook to your cookbook shelf as every recipe I make out of it, turns out perfectly!  The secret ingredient in these cookies is the cayenne pepper.  I used a pretty healthy pinch and it mixes so well with the cocoa for a fantastically flavored cookie.
Plan Ahead Note: the butter and egg need to be brought to room temperature.
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Servings: 5 dozen cookies
Course: Dessert
Ingredients Method

Ingredients
  

  • ½ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 pinch black pepper
  • 1 pinch cayenne pepper
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 egg at room temperature
  • ¾ cup cocoa powder sifted
  • 1 ½ cups all-purpose flour
  • sugar crystals

Method
 

  1. Preheat oven to 350°.
  2. In a large bowl, cream together the butter, sugar, vanilla, peppers, cinnamon, and salt.         
  3. Beat in the egg.
  4. Add the cocoa, then the flour.
  5. Stir to combine well, the dough will be very stiff.
  6. Drop the dough by teaspoons full onto baking sheets lined with silicone mats or parchment paper.
  7. Lightly flatten the cookies to ¼" thick with the bottom of a drinking glass dipped in sugar.
  8.  If desired, lightly press crystal sugar into the top of the cookies.
  9. Bake at 350° for 10-11 minutes, but no longer.  Remove from the oven and transfer to a wire rack.