Recipe Intro From feedfeed
Republished with permission from Black Girl Baking by Jerelle Guy, as published by Page Street Publishing Co, 2018.
This recipe is featured in a video hosted by Chef Roble and Jerrelle Guy of Chocolate for Basil at Feedfeed Brooklyn in celebration of the re-release of Urban Legends / Universal Music Group’s Chocolate City Album by Parliament. Click here to read more about how Roble and Jerrelle made chocolate desserts while discussing the Album at Feedfeed Brooklyn!
Purchase the Chocolate City album by Parliament here!
Prep time 10 minutes
Cook time 10 minutes
Yield: Serves or Makes 24
Have a lined 9-inch (23-centimeter) square container with a lid for storing the cookies nearby.
In a bowl, mix together the flour, baking soda and salt. Set aside.
In a separate bowl with a handheld mixer or in a stand mixer with a paddle attachment, cream together the softened butter, sugars and vanilla until fluffy. Slowly add the flax egg, beating until combined. Add the flour mixture, beating on low speed until thick. Fold in the chopped chocolate and chocolate chips, saving some for topping.
Transfer the dough to the lined container pressing it down evenly to shape, and sprinkle on more chocolate chips, pressing them lightly into the dough, and then sprinkle on salt and chile powder. Score the dough into 25 squares and place in the freezer until ready to bake.
Preheat the oven to 375ºF (190ºC or gas mark 5). Break off as many squares of the dough as you like and place them on a lined baking sheet, leaving about 2 inches (5 centimeters) around each cookie. Bake for 10 to 12 minutes, or until the cookies are just browned around the edges and a little golden on top. It should be slightly undercooked. Remove from the oven and transfer to a wire rack to cool slightly before eating.
Note: Make sure the chile powder is plain chile powder and not mixed with other spices–cumin and garlic powder are delicious but not here.