Corin Anderson (magellanic) wrote,
Corin Anderson
magellanic

More cookies

Another night, 17 more cookies. Letting the taste of one linger on my palette I wondered what was so spicy on my tongue. Oh yeah, the chipotle powder! Mmm...


1 Tbsp butter
3 Tbsp applesauce
~2 Tbsp peanut butter (could have used a bit more)
1 egg
1 tsp vanilla extract
1/2 c. white sugar
3/4 c. brown sugar (loose)
2 c. flour
3 Tbsp cocoa
1/2 tbsp baking soda
1/4 tbsp chipotle chili powder


Soften the butter, add the apple sauce, and whisk thoroughly. Whisk in (less vigorously) the peanut butter, egg, vanilla extract, and sugar. Trade off your whisk for a mixing spatula and sift in the flour, baking soda, cocoa, and chili powder. Carefully fold the dry powder into the when mixture. Keep folding until all the powder is incorporated into what should be a single mass of dough. Chill for at least 20 minutes.

Heat an oven to 375F and place a rack near the top (not the topmost position). Drop 2" balls an a greased sheet and flatten with a fork (after all, there's peanut butter in these cookies, you gotta make the little hash marks). Bake for 10 minutes and cool on a rack. Because the cocoa will make the dough brown it'll be hard to tell if you've baked the cookies too far. If you see dark brown they're overdone. 10 minutes produces cookies still soft on the inside but slightly crunchy on the outside.

Mmmm... peanut butter and chocolate. And what's that taste lingering in the back of my throat? The chili powder! Yum.
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