If you like chocolate & you like cookies, this is for you! Get ready to wear your favorite pajamas because when you try these chocolaty & spicy cookies, you’ll be ready to sleep the day away in heaven. It’s a simple addition to almost any chocolate chip cookie recipe that can take them to the next level. It’s time to turn a boring chocolate chip cookie into a quadruple chocolate chip cookie with a spicy kick.
These cookies are amazing & something different that everyone will love. I like to serve them with blueberry pie & ice cream or even by themselves. Because they are dry, you can pair them with almost anything that is moist or wet like ice cream or cakes.
Take your favorite cookie recipe & substitute the light brown sugar for the dark brown sugar
Put all of the ingredients from the cookie recipe into a bowl & before you mix, add a heaping tablespoon of Hershey's Dark Chocolate cocoa powder
Buy 3-1 lb bags of different chocolate chips & add ⅓ of each bag to the mix
Take the Ancho chili powder & hit it 8 times for some spice or 16 times for a real kick. The extra powders help make the cookie dry so the spice from the Ancho chili powder is able to come out after the chocolate taste is gone.
Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted.
Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla.
Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.
Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.
16 oz container of cake frosting (your choice of flavor)
12 oz bag of chocolate chips
The great thing about this recipe is the possibilities are endless.
You decide what flavors would go well together, then you melt the chips over medium heat.
Remove from heat & stir in the frosting.
Pour into a container (8″x8″ makes for a thickness of about an inch, which seems reasonable for fudge) & chill in the fridge until set.
Chef’s Note: You would think that with how simple this is, it would taste “cheap” or not “real” but let me tell you – it’s INCREDIBLE. So far I’ve tried Butterscotch (chips) & Dark Chocolate Fudge (frosting), & also I’ve done White Chocolate (chips) & Strawberry (frosting). Both were divine, & taste every bit as rich & decadent as a much more complicated recipe or something that would cost $10 a pound at a gourmet shoppe. Enjoy!