Whole Wheat Chocolate Chili Cookies From Invermere Bakery

by Suzanne Heron.

Blend together 2 c golden yellow sugar, 1/2 c soft butter, 1 tsp sea salt, 2 tsp baking soda, 1/2 c cocoa powder, 2 tsp chile powder, 1/2 tsp paprika, 1/2 tsp white pepper & 2 Tbsp vanilla. Whip with a beater until fluffy. While still mixing, add 9 Tbsp water very slowly. Mixing at low speed, fold in 3 1/2 c whole wheat flour. Do not overmix. Pick up batter in a soup spoon, roll in granulated sugar and roll into a ball. Place on a baking sheet lined with silicon paper. Flatten a little and space the cookies about 2 inches apart on the pan. Bake at 320° F for about 14 min. The cookie should still feel a little soft in the centre.

– Peter Banga, The Invermere Bakery,1305 7th Ave, Invermere, 250-342-9913. Peter experimented with this recipe to make sure the North American cups and teaspoons came out the same as his Swiss grams!