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)
- ⅔ cup cocoa powder (56 grams)
- ½ teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- ⅔ 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’m with Zoe and Veronica on the baking soda. I, too added 1/4 ea. soda and powder. I can’t help myself on tweeking a recipe sooo, I added 2/3 cup chopped dried cherries and 1 teaspoon of expresso powder….they were great.
I think this recipe has a mistake in it and could probably use come baking soda. I experienced the same ” no spread” issue related by others. I could tell as son as they came off the pan they would be hard.
I added a quarter tsp of both baking powder and baking soda and still got amazingly chewy wonderful cookies. I like both the 8 minute cookies, which are brownie like, and the 10 minute cookies which are a bit more cakey. Thanks!
I just made these the other weekend but substituted gluten-free flour for the flour. They were delicious! https://lifestooshorttoskipdessert.blogspot.com/2014/03/spicy-chili-chocolate-cookies-gluten.html
Update! I think I cooked the first couple of sheets for too long. Mine didn’t really harden too much at the edges, so I started taking them out at 8 mins regardless and they seemed less dry, more “fudgy.” Success!
Not sure if I made these right… I followed the ingredients and instructions to the letter. My dough was incredibly crumbly… is this normal? It took a fair amount of effort to push it into the ball shapes and the sugar didn’t really stick. In the oven, they did not spread at all beyond my flattening efforts. They’re fairly light brown, unlike the images here, which look much darker. And they are fairly dry, not “fudgy” as described. They don’t even really look like the photo. The spice comes through, which is nice.
I have to say, this recipe meets all my favorite needs…chocolate and spicy…decadent and delicious! Love this…can’t wait to try it!
These look so warm and comforting! I love the combination of spice and chocolate!
I love the combination of chili pepper with chocolate–it’s such a great combination. Peter told me I have to make these for him. 🙂 Love your photos too!
It really sounds quite adventurous 🙂 And I am not so sure I would dare, but maybe without the pepper? 😉 Haha, thanks for showing!
Yay for chocolate and chilli. I love the buzz I get from these two flavours together.
Drool worthy cookies!
Wow! I bet they are spicy! I’m totally making these for my hubby.
Love the kick!
Delicious! These look amazing!
I have to admit I’ve never been a big fan of chocolate cookies, but lately I’ve developed a true passion for them. Especially when there’s a strong and spicy chocolate flavor…so, yes, these basically look like heaven to me! I’m sure they won’t last long once I’ll have taken them out of the oven 🙂
xo, Elisa