{Recipe: Double Dark Chocolate Aztec Cookies and a Giveaway!}

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Hello local readers, I have a giveaway for you guys! On SEPT 19-22, the Calgary Home + Design Show will be taking over the BMO Centre with over 350 exhibitors showcasing all things home design, entertainment and home improvement. There will be big names like Jonathan & Drew Scott, hosts of W Network’s Property BrothersJillian Harris & Todd Talbot, hosts of W Network’s Love It or List It Vancouver and noted designer Alykhan Velji. 

For you foodies out there, they’ll also be featuring the Samsung Cooking Challenge on Saturday with Chef Corbin Tomaszeski, host of Food Network’s Dinner Party Wars, and three of Calgary’s best home chefs as they face off in a battle for culinary supremacy! Each home chef will be paired with one of three Top Chef Canada contestants, Chris Shaften, Geoff Rogers, or Xavier Lacaze and will have one hour to create two perfect dishes and compete for a grand prize.

I’ll be giving away TWO PAIRS OF TICKETS to the show this weekend. All you have to do is leave a comment and I’ll randomly pick two readers on Wednesday! Easy as that 🙂

Alright…onto the food..

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One of my favourite dessert discoveries this summer has been the vegan oaxacan chili chocolate ice cream from our local Village Ice Cream shop in East Village. A creamy chocolate ice cream with a nice spicy kick all blended together in a rich coconut milk base. It’s to die for..

When they had taken it off the menu, I found myself wanting to recreate this unique flavour combination…That’s where this cookie comes in…

My spice cabinet is filled to the brim which herbs, spices and flavoured salts I collect locally and from around the world. Earlier this summer, I picked up a ghost pepper salt from a local company Salt Cellar which I thought would be the perfect complement to my spicy chocolate cookies..


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Valrhona dark cocoa gives this cookie dough that deep midnight black colour and it’s flecked with mini dark chocolate chips throughout. The finished cookie has a crisp exterior and rich brownie-cakey texture on the inside. A complex blend of flavours and each bite is complimented with melting crystals of the spicy salt. A surprisingly delicious combo. These are the perfect bite sized treat to tame that occasional chocolate craving (I keep a small batch of these in my freezer for emergencies). 

Bon appetit!

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Double Dark Chocolate Aztec Cookies with Ghost Pepper Salt (recipe adapted from Tacofino’s chocolate Diablo cookie recipe)

  • 1 1/2 cups all-purpose flour
  • 1 cup cocoa (I used Valrhona cocoa)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup mini chocolate chips
  • 2 large eggs
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup canola oil
  • 1 tsp cayenne pepper
  • 2 Tbsp. grated fresh ginger
  • 1 Tbsp. vanilla
  • ghost pepper salt or flaked salt

Preheat the oven to 375F. In a large bowl, stir or whisk together the flour, cocoa, baking soda, cinnamon (if using) and salt. If you like, toss in the chocolate chips.

In another bowl, whisk together the eggs, sugars, oil, ginger and vanilla. Add to the dry ingredients and stir (you may need to get in there with your hands) until you have a stiff, dark dough.

Scoop out the dough by the 1/4 cupful and place a couple of inches apart on a greased or parchment-lined sheet. Sprinkle with coarse salt or sugar, if you like. Bake for 15 minutes, or until cracked and set but still soft in the middle. Transfer to a wire rack to cool.

Makes 1 dozen big cookies or a few dozen smaller ones.

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