Mayan Chocolate Sparklers
Add a bold twist to your cookie repertoire with Mayan Chocolate Sparklers, a decadent treat that combines rich, velvety dark chocolate with the unexpected warmth of spices like cinnamon, cayenne, and chili powder. These cookies are perfectly crisp on the outside, thanks to a coating of crunchy demerara sugar, while the center remains delightfully soft and studded with gooey dark chocolate chunks. The subtle heat from the spices adds an exciting kick that enhances the depth of the cocoa. Quick to prepare in just 20 minutes and baked to perfection in under 15, these cookies make an unforgettable dessert or gift. Pair them with a glass of milk or a hot cup of coffee for a truly indulgent experience that will leave your taste buds tingling! Perfect for adventurous bakers and fans of sweet-meets-spicy desserts, this recipe is your ticket to cookie perfection.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 50 grams dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams all-purpose flour
- 60 grams cocoa powder (unsweetened)
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon chili powder
- 0.25 teaspoon salt
- 100 grams dark chocolate chunks or chips
- 50 grams demerara sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne pepper, chili powder, and salt. Set aside.
In a large bowl, use a handheld or stand mixer to beat the butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Do not overmix.
Fold in the dark chocolate chunks or chips using a spatula.
Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in demerara sugar to coat the outside.
Place the coated dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the irresistible combination of chocolate, spices, and subtle heat!
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 70 mg | 3% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 15.7 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
