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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Tripe Chocolate Raspberry Habanero Cookies
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This cookies is SOOOO moist and chewy. They stay that way for several days. The habanero gives it a little bit of a kick. You can substitute Cherry, Raspberry or Apricot Jam for the Raspberry Habanero 12 min 3.5 dozen Ingredients 4 ounces bittersweet chocolate 1/4 cup unsalted butter 1 cup all-purpose flour 3/4 teaspoon baking powder 1/4 cup unsweetened cocoa powder recommended: Hershey’s Special Dark 1 pinch salt 1/2 cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 1/3 to ½ cup Raspberry Habanero Jam ½ cup toasted slivered Almonds 2/3 cup mini milk chocolate chips Directions Preheat oven to 325 degrees F. Line 2 11 by 16-inch baking sheet with parchment paper or use a silicone baking mat. Melt 4 ounces of the chocolate chunks with the butter. Set aside the mixture to cool slightly. Coarsely chop slivered almonds nuts with a knife. You want the pieces to be fairly large. In a medium bowl, sift together the flour, baking soda, salt and cocoa. In the bowl of an electric mixer, combine the chocolate mixture, sugar, egg, jam and vanilla at medium speed. Reduce the speed to low and add the flour in thirds. Turn mixer to lowest speed and add nuts and chocolate chips Using a small ice cream scoop, form the dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart. Bake for 10 to 12 minutes. They will still be soft. Set the baking sheet on a cooling rack and let the cookies cool for about 2 minutes. Remove with a spatula to a cooling rack to let cool completely. Alternate method. After scooping cookies onto parchment paper, with damp hands, roll cookies into balls, press a small divot into each cookie and add about ¼ tsp. to the top of each cookie. Bake as above.
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