Spiced with cinnamon, cayenne pepper, and a chili-studded chocolate bar, these fudgy cookies will heat you up on a cold autumn day.
I have traditionally been a gal who likes her food mild. Too much heat often overwhelms me. I could attribute it on the fact that I wasn’t exposed to spicy foods much growing up, but what I really think it is to blame is my personality. I’m just not that adventurous.
I’ve been branching out more and more since I’ve taken on the (somewhat cliche) label of foodie. And one of my favorite recent discoveries is the combination of spice and chocolate, it’s such a unique combination. I wish I would have thought to combine the two in a cookie a long time ago. Because, wow.
These cookies get their kick from a full teaspoon of cayenne pepper in the dough (double it if you dare) and chunks of an artisan chili chocolate bar. I chose a Theo bar because I found it at the first grocery store I tried, but other brands like Taza and Lindt have great chili bars as well. You should be able to find something that will work in a well-stocked candy aisle, or buy online.
You may be a few bites in before you feel the burn, but don’t worry, it’ll come. And stick around for a little while too. When it subsides, you’ll be ready for another one. And another. Keep a glass of milk nearby.
baking tip:Use a wire whisk to combine dry ingredients
I don’t always combine the dry ingredients for cookies before adding them to the rest of the batter. Sometimes I just throw it all in and let the mixer do the work. But when there is cocoa powder involved, I like to stir all of the dry ingredients together with a wire whisk before proceeding. It’s a quick and easy way to get everything combined and uniform.
Spicy Chili Chocolate Cookies
- 3/4 cup (169 grams) unsalted butter, at room temperature
- 1 cup (213 grams) brown sugar
- 1/2 cup (100 grams) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 grams) all-purpose flour
- 2/3 cup (56 grams) cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2/3 cup (1 3-ounce, 85 grams bar) chili chocolate, chopped
- Coarse sugar, for rolling (optional)
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until pale and creamy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
- In a separate bowl, stir together the flour, cocoa powder, cinnamon, cayenne pepper and salt. Add to the mixer and mix until combined. Stir in the chopped chili chocolate. The dough will be very thick.
- Roll into rounded tablespoons and roll in the coarse sugar, if desired. Place on the prepared sheet and press down on the rounds so that they have a flat top. Bake until tops are cracked and edges are set, 8-10 minutes. Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cookies in an air-tight container at room temperature for up to 5 days.