Coconut Chocolate Chip Chai Hot Chocolate Cookies

I don't know if it's the recent chilly weather or that the kids are going back to school soon, but I'm already going into fall mode (and August hasn't even started!).  I'm in the mood for spicy, warm goodies.  

Holy crap, you guys...  these things are so freaking good.

...and, yes, I'm sure I could've come up with a shorter name for them...

Coconut Chocolate Chip Chai Hot Chocolate Cookies

Adapted from this recipe.

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp coarse salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

2 large eggs

2 cups milk chocolate chips

1 cup sweetened, shredded coconut

1/4 cup instant chai drink powder (I used Trader Joe's pumpkin chai mix)

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• Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

Fold in chocolate chips and coconut.

• In a small bowl, combine remaining 1/4 cup sugar and chai powder. Using heaping tablespoons, form balls of dough and roll in chai-sugar mixture. Place, about 3 inches apart, on silpat or parchment lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. 
• 
  
• (Store in an airtight container, up to 1 week)

Best served alongside a homemade foamy mocha

topped with a sprinkle of cinnamon.

Quinoa, Chickpea and Red Pepper Patties

Quinoa, Chickpea and Red Pepper Patties

1 can chickpeas, drained
1 cup cooked quinoa
1 Tbsp mild ajvar (or Trader Joe's red pepper spread with eggplant and garlic)
1/4 of a red bell pepper, finely diced
1/4 of a small red onion, finely diced
about 2 Tbsp roughly chopped fresh oregano
1/4 cup feta, crumbled
1/8 tsp smoked paprika
salt and pepper to taste
1 egg, yolk broken

avocado oil or olive oil, for cooking

Combine chickpeas and quinoa in a bowl and mash loosely, using a potato masher or fork.  Stir in other ingredients until thoroughly combined.  Using a fourth of the mixture for each serving, form a patty (just like you would form a hamburger), by smashing the mixture between your hands.

Heat the oil in a skillet over high heat.  Cook about 4 minutes per side in a *hot* skillet, searing both sides to form a crust on the patty.  Use caution when flipping them, they might want to crumble.

HINT:  If you end up with leftovers (or a crumbly one), add it to your scrambled eggs in the morning!  Yum!