Chocolate Cayenne Crinkles
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
20 cookies
-
Calories
14126 kcal
-
Course
Dessert
Chocolate Cayenne Crinkles
Description
These crinkle cookies blend cocoa and cayenne to provide a distinctive flavor profile where mild heat enhances the deep chocolate taste. The dough is thick and requires thorough mixing to dissolve powdered sugar into eggs, then folded with chocolate chips. The cookies are scooped spaced apart on parchment and baked until their surface cracks, revealing a contrast between the slightly crisp exterior and soft interior.
Serving these at room temperature allows the flavors to come through, and they make interesting treats for those who enjoy a spicy twist on chocolate desserts. Adding peppermint extract and crushed candy canes transforms them into festive peppermint versions.
Prepare freshly baked cookies with care, letting them cool completely before removal to preserve the cracked top structure. They can be stored in an airtight container for several days.
Ingredients
- 3 cups powdered sugar $0.54
- 3/4 cup cocoa powder $0.48, unsweetened
- 1 Tbsp cornstarch $0.04
- 1/4 tsp salt $0.02
- 1/2 tsp cayenne pepper $0.05
- 2 egg $0.42, large, whites
- 1 egg $0.21, large, whole
- 1 tsp vanilla extract $0.28
- 1 cup chocolate chips $0.91
Instructions
- Preheat the oven to 350 degrees. In a large bowl, stir together the powdered sugar, cocoa powder, cornstarch, salt, and cayenne pepper until evenly combined.
- Add the egg whites, whole egg, and vanilla extract to the powdered sugar mixture. Carefully stir the mixture until all of the powdered sugar has dissolved into the eggs and a very thick batter forms. It may seem like there is not enough moisture to stir in all the powdered sugar, but keep stirring and it will eventually melt in. The mixture will be very thick and stiff, so use a strong spoon. Add the chocolate chips and stir until incorporated.
- Line two baking sheets with parchment paper. Spoon the batter, one heaping tablespoon at a time, onto the baking sheets. Be sure to leave a couple inches between each cookie because they will spread. (I suggest ten cookies per sheet.)
- Bake one cookie sheet at a time for 14 minutes or until the cookies are puffed and cracked over the surface. Allow the cookies to cool before removing from the parchment.
Notes
- Add one teaspoon peppermint extract and top with crushed candy canes for a festive peppermint variation.
- Cool cookies completely before removing from parchment to maintain their cracked tops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 14126 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 141.26kcal | 7% |
| Carbohydrates | 28.4g | 9% |
| Protein | 2.12g | 4% |
| Fat | 3.91g | 6% |
| Sodium | 33.85mg | 1% |
| Fiber | 2.01g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
