And here we are on another Friday and if you’re anything like me you’re wondering what happened to your week, or planning what to do over the weekend…… and possibly craving some major amounts of chocolate. Fear not, I’ve got that part covered!
I’m really excited to tell you about these deep dark chocolate cookies that I’m sharing today! They are not only filled with the wonderful magic of spice and chocolate together, but I also made some homemade java chips which are basically a mocha version of chocolate chips and they are really simple.
The recipe makes more java chips than you’ll use for one batch of these but I figured you guys won’t have any trouble finding a use for the extra! I mean come on, it is the weekend! Also, since I’m a people pleaser when it comes to food, I just wanted you to know this if you are gawking at these and thinking they look delicious but you’re not into spice and/or coffee with your chocolate (I’ll try not to judge).
You can make them hold-the-mexican or hold-the-Jo (skip the spices or java chips altogether). It’ll make these simply fudgy double chocolate chip cookies but if you must do this, don’t forget to add plenty of extra chocolate chips! Happy Friday peeps!
Spicy Chocolate Chili Java Chip Fudge Cookies
How'd you like to have your coffee and eat it with chocolate too? Anyone who's a fan of mocha flavor is sure to fall in love with these cookies
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 1/4 cup dairy free semi-sweet chocolate
- 1/2 tablespoon instant espresso powder
- 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup 1 stick Miyoko's "butter" or any dairy free butter, cut into pieces
- 2 tablespoons full-fat coconut milk
- 1/4 cup applesauce or pumpkin puree
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 2/3 cups all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/2 cup dairy free semi-sweet chocolate chips or chunks divided
Melt coconut oil over medium low heat. Reduce heat to low and add salt and chocolate and stir until melted evenly. Set aside for a moment and combine the espresso powder, cocoa powder, and powdered sugar in the bowl of a stand mixer. Scrape the contents of your saucepan into the bowl and mix on low until combined then add vanilla and mix well, You should have a thick and shiny looking chocolate "dough". Now line a tray or cutting board with parchment and press into a semi-even layer (you can use a rolling pin if you prefer.) Cover with plastic wrap and place in freezer for at least 30 minutes while you make the cookie dough.
Combine the butter and sugar in the bowl of a stand mixer and beat on medium high speed until creamed. Stop and scrape sides of bowl, then add the coconut milk, vanilla, soda, baking powder, salt, and cocoa. Mix in the applesauce or pumpkin puree until combined. Mix in flour and spices until dough is smooth. Cover bowl and place in fridge for to chill as long as possible while you cut your java chips.
Preheat oven to 350 degrees F (180 C) and line 2 cookie sheets with parchment. Remove the java chip sheet from your freezer and use a sharp knife to cut it into small squares. Pour most of the chips you just cut along with about 1/4 cup dark chocolate into the bowl of dough and mix just until combined to avoid smashing your chips. You'll use the rest of your java and dark chocolate chips for the tops.
Roll the dough into 1 1/2 tablespoon sized balls and place them about 1 inch apart on prepared cookie sheets. Press a few of your reserved chips into the tops of dough balls and bake for 7 to 9 minutes, just until the edges start to look done (you want the middle to stay a little fudgy). Remove and cool for as long as you can stand the urge to devour them.
Since the java chips are homemade they might melt and burn easily on your tray but if you're having this problem try placing the dough balls in the freezer for at least an hour prior to baking.