Spicy Chocolate Coins

This recipe comes to us from Nancy Brussat of Convito Italiano Cafe and Market.

Yield: About 6 dozen cookies.
Collections: Chocolate Cookie Dessert Snack

Featured Ingredients

"Dutched" cocoa has undergone alkalization to reduce its natural bitterness. This smooth, rich and mellow flavor is ideal for hot cocoa... Size Options
$21.99 Resealable bag, 16 ounce
Cayenne pepper tops out at 40,000 Scoville heat units, it’s extremely hot! A little bit adds a fiery kick to any dish, enhancing other... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)
This delicate flakey Maldon sea salt has been produced in Southeastern England since 1882. It is carefully dried so that the crystals... Size Options
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Dried, crystallized ginger root makes a delicious snack or addition to baked goods or trail mix. These handy nibs are already cut small,... Size Options
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Spicy Chocolate Coins Recipe

Preparation Instructions

Sift the flour, cocoa powder, cayenne and salt together into a bowl. Mix well. In a mixer, cream the butter
with the sugar until creamy (low speed). Add the egg and continue beating until mixed well. Add the dry
ingredients and incorporate into the mixture.

Divide into 3 sections and form each into a ball. On 3 separate parchment sheets roll each ball into
3 cylinders about 12 inches long and 2 inches thick. Freeze each parchment wrapped cylinder for
approximately 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Take from freezer and slice each cylinder into approximately 24 cookies about 1/2 inch thick. Arrange the
cookies on the baking sheets leaving about 1 inch between cookies.

Sprinkle each of the above toppings on 1/3 of the cookies. (You can choose 1 topping and multiply it by 3
and make the whole batch with just one topping if you choose)

Bake for 12 minutes until cookies are firm. Cool.

Yield: About 6 dozen cookies.

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