Sweet and Spicy Chocolate Chip Cookies
Chef Roman Licea of Dandelion Chocolate
1 1/2 cups or 180 grams AP flour
⅓ packed cup or 42 grams Heirloom Yellow Corn Masa Harina
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 1/2 sticks (12 tablespoons) or 170 grams butter
1 1/8 cup or 223 grams sugar
1/2 cup or 90 grams chocolate chips such as Dandelion 70% Madagascar chocolate
1 tsp mission spice blend
2 1/2 tsp or 10 grams cinnamon
3 tsp or 13 grams ground chile pasilla
1 tsp or 5 grams allspice
1/2 tsp or 4 grams cayenne
Mission spice blend
For mission spice blend
Mix all spices together. Reserve extra mixture to flavor hot chocolate and cocktail syrups.
Preheat oven to 350 degrees.
Cream butter and sugar in a bowl until fluffy, scraping the sides of the bowl halfway through.
Beat in egg, scraping as necessary, to emulsify with butter and sugar mixture.
In a separate bowl, whisk together dry ingredients (masa, flour, baking soda, baking powder, mission spice, and salt).
Add dry ingredients to wet mixture and stir until no dry spots remain.
Add chocolate chips and mix just until dough comes together.
Using a scoop or spoon, create egg yolk-sized balls and flatten slightly.
Place on a parchment lined baking sheet, 1 inch apart.
Bake for 10 minutes, rotating halfway through.