Peruvian Spicy Hot Chocolate Cookies
A friend of ours is opening up a really cool fast-casual Peruvian restaurant in Toronto next year. It was supposed to happen this year, but with everything that’s happened the opening has been pushed back. He wanted to figure out a way to keep the ball rolling despite the delay, so started to make these amazing boxes with two traditional Peruvian sauces and a bunch of chef-developed recipes that you can make at home. They’re called Brasa tu Casa boxes and my husband and I ordered a bunch to support, and to share with friends and family. The sauces and the recipes you can make with the box are AMAZING (my personal favourite is the Barranco Beans - I always make extra and then freeze for later as an easy side for a weekday dinner).
The Aji Panca sauce is mild and tastes almost fruity, and got me wondering if it might be possible to use it for a dessert recipe of some sort. This same friend told me that they’re aren’t a lot of desserts in Peruvian culture, and none that he knew of using any of the peppers that they grow.
I’ve always been a huge fan of Mexican hot chocolate (it’s probably my favourite drink, cold weather or not!) and wanted to test if you could adjust the spice levels, and add in the paste for a more Peruvian spin on a recipe I’ve made many times in the past. With a little tinkering and a few batches baked I found that you can, and that they are DELICIOUS.
Like most cookies, they’re best in the first couple of days, but can also be heated for a few seconds in the microwave to bring back a little of the melted chocolaty goodness!
I hope that you enjoy the fruits of my kitchen tinkering! :)
Peruvian Spicy Hot Chocolate Cookies
Makes 12 Cookies
Tools: Baking trays, parchment paper/silpat liner, microwave safe bowl, hand mixer, medium sized bowl, wooden spoon or spatula.
Ingredients:
1/4 cup unsalted butter
2 ounces (just shy of 1/2 cup) high quality unsweetened chocolate, chopped
1/2 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon high quality pure vanilla extract
1 large egg, room temperature
1 teaspoon Brasa Aji Panca paste
1/2 cup all-purpose flour
1/4 cup unsweetened cacao powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder (cut down to 1/4 teaspoon for less “spicy” cookies)
1/8 teaspoon cayenne pepper
1/4 teaspoon baking soda
Small pinch of salt
1/2 cup semisweet chocolate chips
Preheat your oven to 325 degrees and line your baking sheets with parchment paper or a silpat liner (don’t skip this step as it is necessary for the cooling process later!)
In a microwave safe bowl combine the butter and chopped chocolate. Heat in 20 second increments, stirring in between, until smooth. Set aside to cool slightly before using.
In a medium sized bowl add the brown sugar, white sugar, egg and vanilla extract and beat with a hand mixer until well combined. Add in the aji panca paste and the cooled chocolate/butter mixture and continue mixing on low speed until everything comes together.
In a separate medium sized bowl whisk together the flour, cacao powder, cinnamon, cayenne, baking soda and salt. Add the dry ingredients to the wet and mix on low speed until no visible flour remains. Stir in the chocolate chips by hand with a spatula or wooden spoon.
Scoop the dough in 1 1/2 tablespoon-fulls onto your prepared baking sheets, leaving about an inch and a half between each cookie.
Bake the cookies in your preheated oven for 14-15 minutes. They will look slightly underdone but will come together as they cool. Slide the entire sheet of parchment/silpat liner onto a cooling rack and allow the cookies to sit for at least 5-10 minutes before enjoying.
Happy eating! Xo
