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Followed recipe exactly. Literally threw the finished batch in the landfill. Bland, chalky. On the plus side- easy to make…
Sorry these didn’t strike your fancy. It’s such a shame to feel like you wasted time and food. This recipe for chocolate orange shortbread might be more to your liking: they are sweeter an much more buttery.
These were so easy and delicious! I doubled the pepper and it left a pleasant tingle without being overpowering!
so grateful a reviewer shared she pressed these in sugar! I do not care for average sweet, finding this too sweet, however, even adding a 1/4 cup sugar and 1/2 stick butter left them not sweet enough. In my view when a cookie or tart is this grade of sweet it has almost a chocolatey chalky taste. Now I know why there was input about icing in the center and using the cookie for ice cream sandwiches….I love the depth of dense chocolate and spice and also added 1/2 tsp instant espresso to dissolve in the vanilla while sifting dry ingredients
Would these work baked as a sheet and then building a cake on top?
Perhaps. If you try it that way, let us know how it turns out for you!
The second time I made these, I dipped them in chopped pecans after I rolled them out. It added about a minute to the baking time, but I liked the way the batch turned out. Just an idea.
Thank you for the weight measurements…and the tips on thickness and spacing…I have a spade shape for these and dip them in melted white chocolate at times…. Just these alone are addictive tho….so I suggest only a tip dip so you can savor the chocolate flavor and the snap…. Will in Michigan
You are the real deal. I know that you know this, but any food blogger who posts critical recipe ingredients in volume, not weight, is a non-starter for me. I don’t waste my time.
Thank you for providing the gram weight of the ingredients. I may be a U.S. citizen, but I live and die in the kitchen by the metric system!
Thanks Paul, I try to post weight measurements when I remember, but not always, and not often enough.
These turned out extremely well. It is very important to not over bake them, not let them get the least bit browned.
My wife calls them “adult cookies,” because of the combination of cayenne heat and chocolate. Outstanding.
Terrific recipe and perfect instructions. Thanks so much, I will be using these plain and as sandwich cookies and with chocolate icing. Yummers!
These cookies are delish! I am going to make ice cream sandwiches : ). In my household we use smart balance instead of butter.. Not as rich and came out a drier cookie. That’s why the ice cream will make this the perfect treat for my grandsons. : ).
Take two cookies and stuff some frosting in them for… OREOS!!!
I had some trouble getting the dough to come together. I’m enough of a thin cookie rookie that I can’t guess where I went wrong, but I usually have very good luck with following recipes. The dough remained sandy in texture and when I compressed it into a ball to chill, I did myself in. No chilling or thawing made any difference; I simply could not roll it out. If anyone has suggestions, I would be grateful. I am eager to try these cookies with a dab of marscapone and a bit of fresh fruit as small dessert….I think they will earn big praise.
Hi Sarah, the dough should have the consistency of play-doh before you chill it. So if it doesn’t, then it sounds to me as if it needs a bit more moisture. I would let it come to room temp, then work in a little water, a teaspoon at a time, until it gets to a malleable consistency.
I love chocolate cookies. And these heart shaped ones are simply awesome. I am so going to make me some over the weekend. It’s going to be fun.
I really enjoyed these the other evening. The cinnamon and cayenne were so delicate it was as though they were suggested rather than actually present – light, delicate flavors. Thank you for sharing. I’ve just printed the recipe as part of a birthday gift for a friend who enjoys cooking with subtle flavors. Cheers!
Enjoyed these cookies which I made for Valentines Day. I used my electric hand mixer but also found dough dry and difficult to mix. I had to knead it get it to hold together. Next time I will cut back slightly on the flour and try making the dough in a food processor — pulsing the dry ingredients together to mix; adding the butter in chunks and pulsing to cut in; then adding the wet ingredients and processing until the mixture clumps together.
This dough would be impossible to make with a hand mixer, it’s too dense! Please let us know if your method with the food processor works for you.
I know this is 2 years later, but I successfully made these cookies with a hand mixer. Totally delicious! Instead of using water to get the dough workable enough, I used a little bit of coffee. perfection!!
what can you use if you don’t have molasses?
I’ve answered this question below in the comments.
Hi Elise! Can the excess dough lgft after cutting cookie shapes be rerolled to be able to shape more cookies? I wouldn’t want to waste them!
Looks like only Peter and I made these cookies. I disagree about the Cayenne–pepper and chocolate are wonderful! However, the dough itself was quite a work out–very dry, very hard. I suggest chilling it only 1 hour not over night as I did. In the past I have made thin cookies with this type of dough before so I knew what I was in for but this was the toughest dough to roll out. Fortunately, I had a nonstick rolling pin and nonstick sheet for rolling them out–never, I say, never add flour to roll out–the dough would just fall apart. Lots of work but really a yummy treat to complete a sherbert, custard or ice cream dessert or just have with coffee or tea.
Only have Dutch processed cocoa. Should I adjust recipe?
Hi Pat, since Dutch processed cocoa has already been alkalized, I wouldn’t add the baking soda, or maybe not as much. You’ll have to experiment. One of the reasons I generally prefer natural unsweetened cocoa over Dutch processes is that it is more intensively chocolate tasting. If using Dutch processed you may want to add a pinch of instant coffee to the dough, to help give a kick to the chocolate flavor.
Lomg time fan of yours. I got many of your recipes in my Evernote recipe notebook.
I have a question: what could I use instead of the molasses used here? I want to give my mom (who lives in France) the recipe and I don’t think we have any molasses in France.
Can she get brown sugar? I would sub the 3/4 cup of white sugar with about 3/4 cup 2 Tbsp of brown sugar, packed. Treacle can also be used instead of molasses. Or you can skip it all together.
I have never heard of treacle so won’t be recommending that;)
But I am sure she can find brown sugar so I will tell her to use it instead of molasses.
The cookies were delicious by the way! I love crunchy cookies!
Just made these strictly according to the recipe, although I do not have a standing mixer, so used a hand-held to cream the butter, etc. Had to mix dry ingredients in by hand, as the dough is very stiff when all is incorporated. They’re good, but not the best I’ve had. I wonder if slightly more cocoa and sugar and a little less flour would improve them. I’ll lose the cayenne in future versions, as it adds very little except a slight ‘kick’, which I find out of character in this kind of cookie. Otherwise, I am sure my grandsons will make them disappear quickly….