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Chocolate Killer Cookies with Moonraker Brewing Company’s Captain Angus

08/29/2017 02:32PM ● Published by Style


These are called killer cookies because they’re so tasty you could eat them until you pop; hence, murder by chocolate. But you won’t die, because the fire from the cayenne pepper will restart your heart, so fire up the oven and bake these cookies. They would make the Grim Reaper envious.

  • 2 oz. unsweetened chocolate
  • 1/2 cup butter (1 stick), softened
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. ground cayenne pepper
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1 extra-large egg, beaten
  • 1 1/4 cups all-purpose flour
  • 1 cup white chocolate chips
  • 1 cup chopped nuts (optional)
  • Canola oil or butter-flavored cooking spray
Biker Billy’s Freeway-a-Fire Cookbook by Bill Hufnagle

(Alright Productions, 2000, $19.95)

Preheat the oven to 375°F, and grease two cookie sheets. Fill the bottom half of a double broiler (not quite halfway) with boiling water and place over medium heat. Every so often, check the water level to ensure the pot doesn’t boil dry. Keep another pot of water boiling on the stove so you can add water if necessary. Heat the unsweetened chocolate in the top of the double broiler. When the chocolate has melted, remove the pot from the heat (the chocolate will stay melted over the hot water until needed).

*If you’re preparing the cookies by hand, in a large bowl, mix the butter and sugar together with a wooden spoon until creamy. Add the vanilla, cayenne pepper, salt and baking powder, and mix together well. Add the melted chocolate and stir together until well blended. Add the egg and blend until smooth. Add the flour, 1/4 cup at a time, mixing well with each addition, until a dough has formed. Add the white chocolate chips and the nuts, if using, and mix until they’re evenly distributed throughout the dough.

Form a piece of dough into a 1-inch ball, flatten it between your palms, and place on the cookie sheet. Continue with the remaining dough and arrange on the sheets, with a 1/2-inch space between them. Bake 8-10 minutes for chewy cookies, and 10-12 minutes for crispier cookies. Transfer the cookies to a plate and allow to cool. Makes about 24, two-inch cookies.


If you’re preparing the cookies using a food processor, place the butter in the work bowl of the processor equipped with a chopping blade, and pulse several times. While the blades are running, slowly pour in the sugar and process until creamy. It may be necessary to scrape down the sides of the bowl a few times. Add the vanilla, cayenne pepper, salt, baking powder and egg, and process until well blended, 1 minute. Add the melted chocolate and process until well blended, 1 minute. Add the flour, 1/4 cup at a time, processing for about 1 minute with each addition, until it’s thoroughly blended. Continue to process until the dough forms a ball that revolves around the work bowl. It may be necessary to stop processing periodically to scrape down the sides of the bowl. Add the white chocolate chips and the nuts, if using, and pulse until they’re evenly distributed throughout the dough (I have found that the chopping blades will cut the chips up if you pulse them too much). If the chips don’t integrate into the dough with a few pulses, remove the dough from the food processor and finish by hand in a mixing bowl.

pairs with...


ABV: 11% IBU: 70

Moonraker is nationally known for their ability to produce award-winning IPAs, but are showing their talents go above and beyond when it comes to brewing other varieties as well. Captain Angus is a barley wine that’s aged in Sonoma County Distilling Co. Rye barrels, which takes the flavor to another level. Malty yet extremely well-balanced, each sip brings flavors of caramel, cocoa and a hint of smokiness. It’s a perfect pour for all—beer lovers, newbies and those who don’t even (think) they like beer; and pairs perfectly with the sweet-heat flavors in this month’s recipe. 

—Eden Tuscano, 36 Handles

Nationally acclaimed Bogle Vineyards farms over 1,600 acres of grapes in Northern California (both Clarksburg and Lodi) and credits their success to the day-to-day involvement of the Bogle family and their years of hard work. For more info, visit

Sip On This – Wine Steals

Bogle Vineyards Chardonnay

ABV: 13.5%


Tasting Notes: For those who usually don’t drink whites and especially Chardonnays, this one might change your mind. It’s slightly spicy and citrusy fruity (notes of crisp pear, apricot and peach) and full-flavored. There’s not much it wouldn’t pair with—cheese and crackers, chicken, pasta, fish and even red meat.

Price: $9 (SRP)

Purchase: Most major retailers

Bogle Vineyards Old Vine Zinfandel

ABV: 14.5%


Tasting Notes: It hits with a blast of pepper mixed with berries, has notes of plum and raisin, and a slight hint of vanilla; not too earthy; would pair well with strong cheeses, sausages and Middle Eastern food. This would be a great, everyday drinking wine.

Price: $11 (SRP)

Purchase: Most major retailers

Overall Rating is the average score (out of 5) compiled by Style staff tasters. Ratings should be taken with a grain of salt, as we are by no means “experts”—just hard-working employees who enjoy imbibing.

Recipe reprinted with permission from Biker Billy’s Freeway-a-Fire Cookbook, published by Alright Productions, P.O. Box 1888, Weaverville, NC 28787, copyright Bill Hufnagle 2000, 2017. Beer photo courtesy of Moonraker Brewing Company. Wine photos courtesy of Bogle Vineyards.

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