NCR Cookies are spicy, known to stir your juices & are not too sweet.

Have you ever found yourself torn between what you desire and what is good for you? For weeks, perhaps months I craved something decadent, pillowy, depth, a hint of piquant, spirited and not to cloying. These NCR Cookies are the result of a weekend spent in the kitchen, focused on recreating what I yearned and dreamt of since late winter.

When you find yourself hankering for something appetizing and a sure thing, NCR Cookies hit the right spot over and over again.  These cookies make you want to continue eating them even though you know you shouldn’t.

This toothsome spicy, chocolate espresso cookie will cause you to giggle, perhaps smirk in the delight in the initial taste of it’s complexity. A smile will come across your face while you indulge in your current craving. The piquant is a bit strong but don’t fret, the spiciness will ghost after a short period of time.  I made sure the recipe produces enough cookies to satisfy your itch for a few days, maybe a week while also taking into account one’s occasional intemperance.

The spiciness will ghost over time.

Let’s be honest, who doesn’t love chocolate cookies? NCR Cookies may appear like your run of the mill chocolate cookies, and while they are delectable, be mindful they are not what they appear to be on the surface. They are spicy, they will stir your juices, but are not too sweet.

NCR Cookies hit the right spot over and over again.

NCR Cookies hit the right spot over and over again.

Make a batch of NCR Cookies. Savor the experience. Enjoy a few or the entire batch with your favorite coffee or espresso. #Welp – before you know it, they will be a memory until the next time you make them to satisfy a desire.

Recipe Ingredients:

1/3 Dark Chocolate Chips

1 Stick of Butter

3/4 Cup Packed Brown Sugar

1 Egg

2 tsp. Vanilla extract

1/4 tsp. warm water

2 tsp. instant espresso

1/3 Cup Unsweetened Dark Cocoa Powder

1 1/4 Cups Flour + 1 TBSP

1 tsp. Baking Soda

Salt (optional *if the butter has No Salt)

1 Tbsp. Mexican Spice

1/3 – 1/2 Cup Semi-Sweet Chocolate Chips

*Optional ball coatings: Cinnamon/Sugar mixture, Mexican spice, granulated sugar, dark cocoa, confectionary sugar.

Directions:

  1. preheat oven to 325F
  2. Melt 1/3 Cup dark chocolate chips & set aside to cool.
  3. Cream together softened butter & dark brown sugar.
  4. Add egg & vanilla. Mix.
  5. **In a small separate bowl or container, dilute instant espresso with 1/4 tsp of warm water THEN add the espresso to the butter/sugar/egg/vanilla mixture. **Adding the instant espresso directly to the cream mixture without diluting it with water will not deliver the same results. Trust me.
  6. Add the melted dark chocolate & mix well.
  7. In a separate bowl sift together the 1 1/4 Cups of flour, unsweetened dark cocoa, baking soda & salt.
  8. Add the Mexican Spice into the dry ingredients & stir.
  9. Slowly incorporate the dry ingredient mixture to the wet ingredients. Do NOT over mix.
  10. Add 1 TBSP of flour to the semi-sweet chocolate chips then add to the batter.
  11. If the batter is too dry and not sticky enough, slowly add 1 to 2 tsps. of water.
  12. Scoop the batter to form individual balls.
  13. Roll the ball into your preferred coating. *I used cinnamon/sugar mixture.
  14. Place in oven for 6 to 7 minutes at 325F.
  15. Let cool for at least 1 minute on the cookie sheet before transferring to a wire rack.

Celebrating Coffee

National Coffee Day is September 29, so today, the Sunday Supper Crew is sharing recipes with coffee. Check out all the fabulous inspiration below!

 

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NCR Cookies by GirlAbroad They're spicy, not too sweet & stirs the juices.

NCR Cookies by GirlAbroad
They’re spicy, not too sweet & stirs the juices.