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If you’ve never had a spiced cookie like this, please take a leap of faith and give it a try. The pepper takes a few moments to hit the back of your throat, but the combination of chocolate, salt, and hot pepper spices up the chilly winter afternoons.
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Brownie Crisps
Thanks to Smitten Kitchen for the great recipe! Our cookies were thinner than I would have preferred, so go for a thicker ¼”. Also, we didn’t need parchment on the baking sheets, and we just placed the cookies on aluminum foil to get some crispy edges. Most cookie cutters will work!
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
cayenne pepper (optional)
sea salt (optional)
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and refrigerate for at least one hour.
Roll out cookie dough on floured counter. Cut into shapes, brushing extra flour off the top. If you are adding the salt or pepper, sprinkle on the cookies before baking. Bake on a baking sheet for about 10 minutes, depending on the thickness, until the edges are firm and the centers are slightly soft and puffy.
Transfer brownie crisps to a wire rack or aluminum foil to cool. Allow to cool completely if you are going to decorate with icing!
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