The Savory Spice Shop is one of my favorite tour destinations. Kate and Cory welcome us in and wax poetically about Himalayan Pink Salt, Tahitian vanilla pods and the differences between true cinnamon and cassia (what we think is cinnamon, but it's really not). The aroma of freshly ground spices greets you at the door and one trip through the store is enough to make you rush home and clean out your spice cabinet (I'm looking at you, vat of paprika). It is a gourmet stop that engages all of your senses, with brilliant aromas, exotic flavors, and gorgeous colors and textures.
I've been serving Mole' cookies during this stop, especially on the Chocolate Tour. It's a great way to demonstrate how well chocolate plays with cinnamon and chiles. I've used the mild Aleppo chiles from Syria in this recipe, but you could substitute a hotter chile or up the amount if you wanted more warmth.
For the best results, mix up the dough and leave it tightly covered in the fridge, baking them as you need them. Fresh, they are a small, moist, spicy cake, a few days later, they are hard, crunchy, bland mounds. Also, pull them out a minute or two before you think they are done.Enjoy!
Mole’ Cookies
Adapted from The Art and Soul of Baking by Cindy Mushet.Ingredients
3 tablespoons (1 1/2 ounces)
unsalted butter, cut into 1/2-inch pieces
1 tablespoon Kahlua
6 ounces 70 percent cacao bittersweet chocolate, finely chopped
2 large eggs
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 cup (3 ounces) Almond meal
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
½-1 teaspoon Aleppo chiles
For Rolling:
3/4 cup (3 ounces) confectioners' sugar
½ cup sugar
Directions:
1. Bring 2 inches of water to a gentle boil in the bottom of the double boiler. Place the butter, liqueur, and chocolate in the top of the double boiler, reducing heat to a simmer. Stir occasionally with a spatula until the chocolate is melted and the mixture is smooth. Remove and let cool slightly while you whip the eggs.
2. Place the eggs and granulated sugar in the bowl of the mixer and whip on high speed until very light in color and thick, 5 to 6 minutes. Add the melted chocolate mixture into the eggs and whip until blended, about 1 minute. Scrape the sides of the bowl.
3. Add the flour, almond meal, cinnamon, baking powder, and Aleppo chiles to the egg mixture and beat on low speed just until combined. Stir gently a few times with the spatula to ensure all of the flour is incorporated. Cover the dough with plastic and refrigerate for 1 to 2 hours, until firm.
4. Preheat the oven to 325°F and position an oven rack in the
center. Line the baking sheets with parchment paper or a silicone mat.
5. Scoop the chilled dough into tablespoon-size balls (12 grams). Pour
the granulated sugar and confectioner’s sugar into small bowls. Roll each dough
ball in the granulated sugar and then in the confectioners' sugar, being sure
to coat the ball completely. Space the cookies about 1 1/2 inches apart on the
prepared baking sheets.
6. Bake the cookies one sheet at a time, rotating the sheet halfway through the baking time, for about 12 minutes, until the cookies are puffed and cracked. If you nudge a cookie, it should slide on the sheet rather than stick. It is better to under bake these cookies, when they are over baked they are dry and crunchy. Transfer to a cooling rack and let cool completely.
- makes about 45 cookies -
Storing tips: These cookies are best
the same day they are baked. Any leftovers can be stored in an airtight
container at room temperature for 3 to 4 days.
