Chocolate Chili Stars/Chocolate Ginger Stars From the Kitchen Window column
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Chocolate Chili Stars/Chocolate Ginger Stars

A riff on the idea of cocoa tea, known to many as Mexican hot chocolate, these cookies dipped in melted dark chocolate have the merest hint of chili powder and cinnamon. Finely chopped candied ginger sprinkled on the still-wet chocolate is another spicy-sweet variation.

Jean Paul Vellotti for NPR
Chocolate Chili Stars/Chocolate Ginger Stars on a cooling rack
Jean Paul Vellotti for NPR

Makes 2 to 3 dozen cookies

1 recipe Caribbean Sugar Cookie dough

8 ounces semisweet or other dark chocolate, ideally with high percentage of Trinidad cocoa beans, chopped into small pieces

1 teaspoon cinnamon powder

1/2 teaspoon ground cayenne pepper

1/4 cup candied ginger, minced

Preheat oven to 350 degrees.

When dough is thoroughly chilled, flour a work surface lightly and roll each disk out to 1/4-inch thickness. Using star shaped cookie cutters, cut the cookies out of the dough.

Arrange the cookies on cookie sheets lined with parchment paper and bake for 12 minutes. Remove the cookies from the oven and allow to cool thoroughly.

Place the chocolate into a small, deep, microwave-safe bowl, and microwave on high for 1 minute. Remove and stir well so that all the chocolate is melted.

Dip one half of each chocolate star into the melted chocolate, or leave the cookies on the parchment paper and spoon the melted chocolate over one side.

Take a small pinch of cinnamon and sprinkle onto the white part of the cookie and across the chocolate in a line. Repeat with the cayenne pepper. Allow the chocolate to set and get hard before serving.

Alternatively, sprinkle candied ginger on the wet chocolate and allow the chocolate to get hard before serving.