I have been on a mission to make some kind of spicy chocolate cookie and have been hard at work on creating the perfect texture and flavor. I’ve had a few fails, but tonight…I had a big fat v-gasm. Yep. I need to mention that I’m not a huge chocolate fan, but these cookies are dangerous. The chocolate isn’t overpowering and there’s a nice little kick in the balls from some cinnamon and cayenne pepper. My husband just informed me that the entire plate will be gone tonight.
So, what is Aztec Chocolate you ask? Well…
The Aztecs basically believed that their god created the cocoa plant in paradise and that he brought that shit down to Earth on the beam of a morning star. Awesome. Cocoa became the basis for a super special health drink called xocoatl. But the Aztecs didn’t know about sugar, so they would throw in a bunch of different spices, like hot chili peppers. They also believed that wisdom and power came from eating the fruit of the cocoa tree, and that not only was it nourishing, but it had aphrodisiac qualities. They probably had the first v-gasm ever in the history of time.
Makes about 16 cookies
2 cups unbleached all-purpose flour
1 1/2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp sea salt
2 tsp cinnamon
1/2 tsp cayenne pepper
3 tbsp flax eggs *
2 tsp vanilla extract
1/2 tsp almond extract
3/4 cup Earth Balance soy butter
3/4 cup granulated beet sugar
3/4 cup packed brown sugar
parchment paper to line baking sheets
* To make flax eggs, mix 2 tbsp ground flax seeds with 6 tbsp warm water and whisk. Set aside for 10-15 minutes and they will become gelatinous. Scoop 3 tbsp from this for the recipe.
Preheat the oven to 325 degrees F.
In the bowl of a standing mixer, whisk the flax eggs until slightly foamy. Add the soy butter and continue to whisk until creamy. Add the vanilla and almond extracts along with the brown and beet sugars. Whisk until the mixture is creamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, sea salt, cinnamon and cayenne pepper.
Gradually add the dry ingredients to the wet ingredients and continue mixing until well incorporated.
Scoop about 2 tbsp of dough per cookie onto the baking sheet covered with parchment paper. Space them evenly so there are 6 scoops per sheet.
Bake at 325 degrees F for about 14-15 minutes. Remove from the oven and allow the cookies to cool for about 8 minutes or so on the baking sheets before moving them to a cooling rack.