Chile Chocolate Coins
Closely adapted from Serious Eats. Serious Eats suggested dusting with a combination of powdered sugar and ancho chile powder, which my family loved. I however preferred the raunchier flaky sea salt, coarse Aleppo chile pepper and sanding sugar combination. Be aware that the salt intensifies the chile kick.
Ingredients
- 2/3 cup unsweetened natural cocoa powder
- 1/2 t ancho chili powder, plus more for garnish
- 1/2 t coarse Aleppo chile pepper, plus more for garnish
- 1/2 t fine sea salt
- 2 1/2 cups AP flour
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 large eggs
- 1 t vanilla extract
- 1/4 t caffe sport extract (or coffee extract, or 1/4 t instant espresso)
- Confectioner's sugar for dusting, optional
- flaky sea salt for sprinkling, optional
- coarse sanding sugar for sprinkling, optional
Instructions
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In a medium bowl, whisk together cocoa powder, flour, salt, and both chili powders.
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In a large bowl of a stand mixer (or using a handheld), beat together butter and sugar until light and fluffy on medium speed, about 4 minutes. Mix in eggs one at a time and beat for another minute.
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Beat in vanilla and caffe sport extract (or coffee extract or instant espresso powder).
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Mix in flour mixture in 3 additions, and then beat on medium speed for about 2 minutes, until dough has become smooth and cohesive.
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Split dough in two equal parts. Roll each half into a 1 1/2 inch wide log. Wrap each log in plastic wrap. Let dough chill in refrigerator for at least 1 hour.
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When you are ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
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Cut dough logs into 1/2-inch thick coins. Arrange coins on baking sheets.
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If desired, sprinkle the unbaked coins with flaky sea salt, coarse Aleppo chile pepper and sanding sugar.
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Bake until evenly lightened in color but still chewy in texture, about 15 minutes.
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If desired, let un-garnished cookies cool before dusting with confectioners sugar and extra ancho chili powder.