Barista Chili Chocolate Cookies
Serving: 24 cookies
1/2 Cup Dried Cherries
4 Tbsp of Bellisari's Barista Sauce
4 oz Unsweetened Chocolate
2 oz Bittersweet Chocolate
3 Tbsp of Unsated Butter
1/2 Cup All-Purpose Flour
1/2 Tsp Freshly Ground Black Pepper
1/4 Tsp Baking Powder
1/4 Tsp Salt
1/8 Tsp Ground Cinnamon
1/8 Tsp Cayenne Pepper
3/4 Cup Sugar
1 Cup Dark Chocolate Chips
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Heat Cherries and Bellisari's Barista Sauce in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside .
Combine unsweetened chocolate, bittersweet chocolate and butter in a bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in a large bowl and set aside.
Whisk sugar and eggs in a small bowl until light, fluffy and pale yellow, about 5 minutes. Slowly whisk in melted chocolate mixture.
Fold flour mixture into sugar and chocolate mixture until combined. Stir in dark chocolate chips and Bellisari's Barista Sauce soaked cherries. Drop spoonful of cookie dough 2 inches apart onto prepared baking sheets. Bake in preheated oven until cookies are almost set, about 12 minutes Remove from the oven and leave on baking sheet to cool, 5 minutes Transfer to cooking rack and allow to finish cooking, 5 minutes.