This recipe was sent to me by Caroline, who follows my blog from Vancouver, BC. They are very rich (almost as much cocoa as flour) and have a very nice, fudgey texture that is pleasing. With one teaspoon of cayenne, they have a good bight, too much for some of the members of choir. The added sugar and salt on the top made a nice finish. They are really easy to make.
Adapted from Food Network – Eat St.
1½ cups sifted all purpose flour
1 cup sifted cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper (or more if you like it hot!)
1 cup chocolate chips
1 cup brown sugar
1 cup white sugar, plus more for sprinkling tops
½ cup canola oil
1 tablespoon vanilla extract
3 tablespoons fresh squeezed ginger juice or fresh grated ginger root
1. Heat oven to 375°.
2. Combine dry ingredients. Set aside.
3. In a separate container, whisk wet ingredients.
4. Combine mixtures.
5. Cover baking sheets with parchment. Press fist size cookie dough balls out and sprinkle with kosher salt and sugar.
6. Bake at 375 degrees Fahrenheit approximately 11 minutes or until the cookies start to crack. They should be nice and fudgey in the middle.
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