Chef Sandy Dowling
The Willows
Caliente Chocolate Cookies
Generous 1/2 cup cold unsalted butter
2 cups cake flour
1/4 cup almond flour
1 tablespoons orange zest
1 teaspoon ground cinnamon
1/2 cup plus 2 tablespoons cocoa powder
Pinch salt
3/4 cup powdered sugar
Pinch ancho chili powder
1 large egg
2 tablespoons sugar
Cookie pattern stamp (may use stamping stamp if never used on ink, or cut your own design out of a potato top)
Preheat the oven to 350 degrees F.
Combine the butter and flour in the bowl of a stand mixer or food processor. Set the mixer to medium speed (or pulse) and mix just until combined. Add the rest of the dry ingredients; almond flour, cocoa powder, salt, sugar, ancho chili powder. Add the egg and mix (or pulse) just until combined, and dough has formed, about 30 seconds.
Remove the dough from the bowl and pat into a disk. Use a rolling pin to roll the dough about 1/4-inch thick. Use a knife to cut squares or a biscuit cutter about the size of the stamp you are using. Press with stamp gently. Be sure to press firmly so the impressions of the mold are transferred onto the dough. Place cookies on a parchment paper lined sheet pan and sprinkle lightly with sugar. Bake for 10 minutes. making sure not to brown edges. Cool on rack. These are delicious served with Sangria. Makes about 30 cookies.
