The word "adult" is a curious word. Logically, it should mean the opposite of childish. Being an adult should mean that you've put away childish things and are ready to buckle down to tackling the weightier issues of life. But put the word "adult" in front of the words "bookstore" or "theater" and you've got a whole different meaning.
Wouldn't you think that an adult bookstore would be one that carries the collected works of Shakespeare, Dostoyevsky, and Thomas Paine? And perhaps volumes of the New York Times crossword puzzles. And an adult theater might specialize in documentaries, retrospectives, and lecture series about the issues facing mankind.
Instead, adult bookstores and theaters are all about porn, smut, and leather. So sad.
The cookbook Deep Dark Chocolate describes these cookies as adult cookies. I think they're going with the ideal definition of adult - sophisticated, for the discerning palate, and not to be wasted on unappreciative children. But if you wanted to put on a French maid costume to serve them to your sweetie, that's your call.
- adapted from Deep Dark Chocolate
3 oz premium dark chocolate, chopped
1/4 cup unsalted butter, cut into pieces
1 cup all-purpose flour
3 Tbsp premium unsweetened cocoa powder
1 tsp baking powder
2-1/2 tsp chili powder or your favorite pepper blend, divided
1/2 tsp ground mace
1/4 tsp salt
2 large eggs, at room temperature
1 cup granulated sugar
1 tsp vanilla extract (Mexican is preferable)
3 Tbsp premium cacao nibs, chopped into small bits
1/2 cup sifted powdered sugar
1- Place the chocolate and butter in a medium heatproof bowl and set over a pan of hot water. Set aside for 5 minutes, sitrring 4 or 5 times, and let the chocolate melt completely. Stir occasionally until the mixture is smooth and cools slightly.
2- In another medium bowl, whisk the flour, cocoa, baking powder, 1-1/2 tsp of the chili powder, the mace, and salt until well blended. Set aside.
3- In the bowl of a stand mixer, beat the eggs, sugar, and vanilla on medium speed until pale, 2 to 3 minutes. Alternately blend the dry ingredients and the chocolate mixture into the egg mixture in increments. Stir in the nibs. Cover and refrigerate until firm, about 3 hours.
4- Preheat the oven to 350 deg. F, with racks in the upper and lower third of the oven. Line two baking sheets with parchment paper.
5- Sift the powdered sugar into a shallow bowl and whisk into it the remaining 1 tsp chili powder. Shape the chilled dough into 1-1/2-inch balls and roll in the powdered sugar mixture, forming a thick coat on the ball. Place the cookies about 2 inches apart on the baking sheets. Bake until set, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
Makes about 30 cookies.