Spicy Chili Chocolate Cookies
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:How to combine dry ingredients
- Use a spoon or spatula to stir dry ingredients until combined.
- Use a wire whisk to more thoroughly combine dry ingredients.
- (Most effective option!) Pass dry ingredients through a fine mesh strainer all together.
Spicy Chili Chocolate Cookies
Ingredients
- ¾ cup unsalted butter , at room temperature (169 grams)
- 1 cup packed light or dark brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240 grams)
- â…” cup cocoa powder (56 grams)
- ½ teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- â…” cup bar chili chocolate , chopped (1 3-ounce, 85 grams)
- Coarse sugar , for rolling (optional)
Instructions
- Preheat oven to 350°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.
I haven’t made them yet just check to make sure do you use sweet coco powder? I have your other chocolate cookie recipe and it and it calls for unsweet coco. P.s. I love all your cookies and can’t wait to try these.
Unsweetened cocoa powder is all I use in my baking. I hope this helps!
These cookies are absolutely amazing in flavor, texture and ease of preparation.  One of my go to’s and always a hit!
So delicious, I have made these many times.
This is one of my favorite chocolate cookies ever!
I cut back cayenne pepper to 1/2 tsp so it is still eatable for those that can’t handle heat. Also great as plain dark chocolate cookies. I use a Hershey’s dark chocolate cocoa.
Best cookie ever for sweet and heat…did the extra cayenne!! Wondering if i can make same cookies and swap cayenne for espresso power. I absolutely love consistency of cookie but not everyone in my house loves the heat. Hopefully I can make double batter and do half with heat and half with espresso. Any help on the ratio of espresso??
Sure, espresso powder would be a great addition! Not sure the amount, anywhere from 1-3 teaspoons depending on how coffee flavored you want to cookies to be. You can also just leave out the cayenne and use plain chopped chocolate or chocolate chips.
The flavor was good. However they did not crack on top like they were suppose to. Also, the recipe did not call for baking soda. Was it accidentally not put in to the recipe?
This recipe was simply delicious.Â
My cookies came out nice and chewy at nine minutes. I didn’t have the chocolate bar because most have corn syrup so I used semi-sweet chocolate chips instead and it is totally delicious! Thanks for the recipe!
I would have liked to see these without using pre-made chili chocolate.
You could use regular chopped dark chocolate and increase the cayenne pepper amount if you prefer!
I’ve just made these and have to tell you that I think they’re my best cookie bake *ever*! I didn’t think they tasted overly chilli-ish but after a few moments got a wonderful hit of it (and yes, did add an extra tsp of cayenne!).
I got a lot more than 24 though, and I don’t think I made them particularly small – I got 63!!! (So waaaaay down on the calories per cookie!)
Thank you sooo much for sharing such a fabulous recipe!
Very best wishes,
Penny
Just read through some of the previous comments, esp on the baking soda / powder debate. Mine spread beautifully in the oven without either. I left mine in for nine minutes, and they were nice & chewy. OMG I want to go & grab another one