Mayan Chocolate Cookies

I got this recipe over at StephenCooks.com , its mighty mighty tasty.

I really love the whole Spicy Chocolate idea. I got some Hot Chocolate mix from my sister-in-law in Mexico it was so spicy it brought tears to my eyes. When it was hot it was overpowering, and then as it cooled it went from outright spicy to subtle spicy. Now I usually make a cup of regular hot cocoa and stir in a tablespoon of it. Gives a little kick!

Pamela made these cookies last night, and then again last night (yes, two batches) because they were so good. Everyone is getting a bite or two of these. Yes, they have a bite, but it's subtle and the heat just enhances the flavor.

We used our 1/2 sheet baking pans and parchment instead of greased dark cookie sheets, and the time was about 14 minutes in our oven. The batter looks really runny when first combined, but let it sit for a few minutes and it thickens up to usable.

Chocolate Espresso "Mayan" Cookies

Makes about 40 cookies.

3 oz unsweetened chocolate, chopped
2 C (12 ounces) semisweet chocolate chips
1 stick (1/2 C) unsalted butter, cut into pieces
3 large eggs
1 C plus 2 tablespoons sugar
3-1/2 tsp finely ground dark-roast coffee beans, such as Italian-roast
3/4 C all-purpose flour
1/2 tsp cayenne powder
1/3 tsp baking powder
1/4 tsp salt
1 C walnut pieces (optional)

Preheat oven to 350°F and grease 2 dark metal baking sheets.

In a double boiler -- or a metal bowl set over a saucepan of barely simmering water -- melt the unsweetened chocolate, 1 cup of the chocolate chips, and butter, stirring until smooth, and remove from heat. Beat with an electric mixer on high speed the eggs, sugar, cayenne and ground coffee until very thick and pale and the mixture forms a ribbon when beaters are lifted, about 3 minutes. Beat in the chocolate mixture. Sift into the mixture the flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips and walnuts, if using.

Drop batter by heaping teaspoonsful about 2 inches apart onto baking sheets and bake in batches around 7 minutes, or until puffed and cracked on top. Cool cookies on baking sheets 1 minute and then transfer to racks to cool completely.