(Clarkson Potter)
These easy-to-make chocolate cookies from Miami-based pastry chef Hedy Goldsmith's "Baking Out Loud" cookbook may be small, but they are bursting with flavor.
Cook Time:45 min
Prep Time:45 min
Total Time:1 hours30 min
Servings: 27
Ingredients:
1 1/4 cup all-purpose flour
1/2 cup natural dark cocoa powder (preferably Valrhona)
1 teaspoon ground cinnamon (preferably Saigon)
1 teaspoon finely ground espresso beans
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground chipotle chili pepper
10 tablespoon (11/4 sticks) unsalted butter, at room temperature
3/4 cup (packed) dark brown sugar
2 teaspoon finely grated orange zest
3/4 teaspoon kosher salt
1 teaspoon vanilla bean paste or pure vanilla extract
Confectioners’ sugar, for serving
Preparation:
Position racks in the upper middle and lower middle of the oven, and preheat the oven to 325°F (300°F if using a convection oven). Line 2 baking sheets with parchment paper or nonstick liners.
Sift together the flour, cocoa powder, cinnamon, ground espresso, allspice, cloves, and chipotle powder.
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until soft and smooth. Add the brown sugar, orange zest, and salt and beat on medium-high speed for about 5 minutes, until light and fluffy. Add the vanilla and mix until blended. Scrape down the sides of the bowl. Add the flour mixture and beat on low speed until the dough just comes together.
Using a 1-tablespoon ice cream scoop, shape the dough into balls and arrange them about 1½ inches apart on the prepared baking sheets. Bake for 14 to 16 minutes (8 to 10 minutes if using a convection oven), switching the baking sheets’ positions halfway through baking, until the tops feel slightly firm and the spices are very fragrant. Transfer the baking sheets to wire racks and let the cookies cool completely.
Store in an airtight container for up to 5 days. Dust with a little confectioners’ sugar before serving.
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