While pondering what to name these cookies, I thought about how a reasonable person likely never would have made them. MORE MORE MORE is my motto. Chocolate ice cream with caramel swirls and sea salt and raspberries and hot fudge and sprinkles and cookie dough and brownie chunks? I’m in. Moderation is for punks.
Okay, okay, I don’t want to lose all credit from the cutie foodies – I appreciate an elegant, Instagrammable dessert as much as the next guy, but there’s just something about chocolate that makes me want to unleash the baking fury. This recipe has been added to by fellow restraint-less bakers three times around, so I felt the name was appropriate. Inspiration below:
I got the recipe from Kitchenist who got the recipe from Martha Stewart. Basically, Martha Stewart is the Kevin Bacon of the baking world (and of the bacon world?). I’m almost positive every recipe in the world originated from a Martha recipe. Also, I was born in 1990 and always assume nothing happened before that time.
As I believe is fully clear by now, I am soooo not good with self-control, and I added a ton of cayenne to these babies. If you don’t like living your zesty life on the edge, add less, no one’s watching (I hope?). Be sure not to over bake these cookies! They harden up quite a bit post-oven, so take them out right when they get that crusty outer layer – YUM.
Recipe for MORE Zing and Pep Cookies (per dozen):
- 4 ounces semisweet chocolate (either chips or cut into chunks for melting)
- 2 tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 egg
- 1/3 cup lightly packed dark brown sugar
- 1/2 tsp. vanilla extract
- 1/3 cup toffee bits (I use Heath Bits O’ Brickle Bits)
- 3 tsp. cayenne pepper
- sea salt for sprinkling
Directions (in the order I prefer, because I can’t multitask and always burn the chocolate if I start with the melting part and the oven is on for far too long and the kitchen gets hot):
1. Mix together the flour, baking powder and salt and set it to the side. We don’t need that right now. Oh, in a bowl, not on the floor.
2. In a larger bowl (this is the main bowl, better be a good one), use a mixer to beat the eggs, sugar and vanilla together until light and fluffy.
3. Preheat oven to 350°F (it’s time!). Melt chocolate and butter together in a small saucepan over the stove. Be careful not to burn the chocolate as your cookies will taste like… burnt chocolate.
4. Add the melted chocolate/butter mixture and beat until combined. Add the flour mixture and mix until combined. Stir in the toffee bits and cayenne with a spoon – if peanut butter and molasses had a batter baby, this would be it, so don’t even try to use your electric mixer.
5. Scoop spoonfuls of batter on a parchment-lined baking sheet, about 1 to 2 inches apart – they don’t spread much. Sprinkle a small pinch of sea salt and/or cayenne pepper over the top of each cookie, and bake for 10 to 12 minutes (as said before, keep an eye on them to be sure they’re not over baked. Cool on a towel (or a wire rack if you have such luxuries and don’t live in a small studio apartment).
6. This is the most important step. I know it’s cheesy to have “Enjoy!” as a directional step, but the way in which you enjoy these cookies is crucial. Despite my infamous lack of moderation, I feel the responsibility to warn you that the sea salt on these cookies makes them highly addicting, so you MUST invite friends over when they are almost done or you WILL eat them all yourself. Okay, whew. Enjoy!