I was in a cookie making mood on Sunday. I started by baking some Toll House chocolate chip cookies (thank you, Ruth Wakefield!). I only baked half the batch and proceeded to eat the other half of dough raw, ’cause the Saints playing against the Titans drove me to it!
I then went on to make some very chocolate cookies with just a hint of heat and a punch of cinnamon. I used my Mexican vanilla to add even more cinnamon flavor.
These are crisp and light cookies with a lot of chocolate flavor. The tiny bit of cayenne just enhances the chocolate. Perfect for the chocoholics in your life!
Cinnamon Chocolate Stars
1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
¼ teaspoon cayenne pepper (optional)
2 sticks unsalted butter, softened
1 1/4 cups sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
Sift together the flour, coca, cinnamon, baking soda, baking powder, salt and cayenne (if using). Set aside.
Cream together butter and sugars. Add in egg and vanilla, mixing well after each addition. Slowly add in the flour mixture and mix just until combined.
Dived the dough in half and place on plastic wrap. Shape into a disc and then refrigerate for an hour.
Place the cooled dough between sheets of parchment paper and roll out to ¼ inch thickness. Use cookie cutter to cut into desired shape – I like stars. Place cut shapes on baking trays and reroll scraps until all the dough has been cut into cookies.
Place back in the fridge for at least 2 hours. Cover if you aren’t going to bake them right away.
Preheat the oven to 350 degrees F. Bake the cookies for 15 minutes, rotating the pans midway through cooking. Let cool for 10 minutes on the tray before transferring to a wire rack to cool completely.
Cookies before baking: