Mexican Chocolate Earthquake Cookies
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
8 ounces of bittersweet chocolate (68% or higher), broken into small pieces
4 ounces good quality Mexican Chocolate , broken into small pieces
4 tablespoons (1/2 stick) unsalted butter
1/4 cup black coffee
2 teaspoons ground cinnamon
1 teaspoon cayenne powder
1 teaspoon chipotle chile powder (any chile powder will be just fine. Make by grinding dried chile in coffee or spice grinder)
1 cup plus 2 tablespoons almond meal
2/3cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup granulated sugar
2/3cup powdered sugar
Makes about 3 dozen
Preheat oven to 325°F.
In a double boiler over medium heat melt chocolates and butter together until smooth. Stir in coffee, cinnamon, cayenne, and chile powder and stir until fully incorporated. Set aside and allow chocolate mixture to cool slightly.
While chocolate mixture melts, combine almond meal, flour, baking powder, and salt into a mixing bowl and whisk together. Set aside.
Place the eggs and sugar into a stand mixer fitted with a whisk attachment or in a mixing bowl with a hand mixer and mix until the mixture has thickened and become a pale yellow color, 5 to 6 minutes.
With the motor running, begin pouring the chocolate mixture into the egg mixture, in a slow and steady stream (to prevent curdling) until fully incorporated.
Scrape down the sides of the bowl and add the flour mixture until fully incorporated. Pour the batter into a clean bowl and cover with plastic wrap (at this point the mixture will be loose).
Allow mixture to chill for at least 3 hours before using.
Once mixture has chilled, use a cookie scooper to scoop out 1 tablespoon sized balls. Quickly roll them in the granulated sugar, followed by the powdered sugar until fully covered and place the on a parchment lined baking sheet about 1 1/2 inches apart, the cookies will spread (Tip: try to handle the “cookie dough” as little as possible and with cold hands, as they have a similar consistency to ganache and will melt in your hands quickly)
Bake for 14 to 16 minutes or until the cookies have spread, leaving a fun “earthquake” effect on the tops of the cookies. Allow the cookies to cool for about 10 minutes before serving. They should be slightly crisp on the outside and soft and chewy on the inside.