It seems that somehow this gets more neglected over the summer. Summer, when in theory I have abundant free time, easy access to groceries and a kitchen, and willing test subjects in the form of my family. Unfortunately, those three things don't quite add up, and it's difficult to cook and take pictures whilst spending 28 hours a week commuting (and out of that, about 100 minutes a day actually on various trains and buses, the rest of the time was spent standing still at stops or walking. I now have a love/hate relationship with the CTA.) And in addition to that, I'm also one-half of My Car And My Guitar, a music news/reviews site.
But now that I'm back at school, it seems for the first time since the week I left I have something to post, following in what seems to now be a tradition (the mini gluten-free cupcakes from last year, and the Peanut Butter Chocolate Chip Cookies from the first Friday of my freshman year). And these aren't even the first thing I've made since I've been back. My first morning here, I borrowed my roommate's skillet and made a nice big (and bland) spinach omelet for three, and later that evening whipped up a batch of chocolate crinkles, with delicious smells wafting through our spacious apartment.
But last night, after being sadly (and predictably) disappointed by the VMAs (and the PDA in the living room), I opted to bake something interesting and bloggable. And with that, I present to you Spicy Double-Chocolate Mango Cookies (if you can come up with a better name, please, let me know.)
These tasty cookies pretty much require a glass of milk or your preferred equivalent. Rich and chewy, strong and spicy, they pretty much come on as a full-force attack. And didn't lead anyone to question my sanity before biting in as with those corn brownies I made freshman year.
So if you find yourself with a tiny bit of time on your hand, a Trader Joe's nearby (or time to put sugar, cayenne, and paprika on your mangoes), a warm oven, and a craving for something a little spicy, give these cookies a try.
Spicy Double-Chocolate Mango Cookies
Makes about 3 dozen cookies
1/2 cup butter, softened
1/4 cup + 2 Tablespoons granulated sugar
1/4 cup + 2 Tablespoons packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/2 ounces unsweetened chocolate, melted and cooled
1 cup all-purpose flour
4 ounces chili-spiced dried mango, chopped
3 ounces milk chocolate, chopped or 1/2 cup milk chocolate chips
Preheat he oven to 350ºF. Line 2-3 baking sheets with silicone baking mats or parchment paper.
In a large mixing bowl beat butter, granulated sugar, brown sugar, baking soda, and cinnamon until well combined, scraping sides of bowl occasionally. Beat in eggs until combined. Beat in melted unsweetened chocolate.
With a spatula or wooden spoon, stir in flour, followed by chopped dried mango and milk chocolate.
Place spoonfuls (I use a 2tsp. scoop) of dough 2 inches apart on prepared pans. Bake in oven for about 10 minutes. Let cool slightly and serve, or transfer to wire cooling rack and let cool completely before storing.