Dark Chocolate Chili Cookies
User Reviews
4.7
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Prep Time
15 mins
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Servings
18 -20 cookies
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Course
Dessert, Baked Goods
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Cuisine
Canadian, Vegetarian
Dark Chocolate Chili Cookies
Description
The Dark Chocolate Chili Cookies recipe combines typical cookie base ingredients like flour, butter, and sugars with Dutch processed cocoa and dark chocolate infused with chili. The addition of ground cayenne pepper and cinnamon adds subtle heat and warmth, enriching the overall flavor profile. Baking at 350°F for 8-10 minutes ensures the cookies remain soft in the center yet set around the edges, producing a balanced chewy texture. Chopped chili chocolate pieces intermixed throughout deliver bursts of spicy chocolate flavor in every bite.
These cookies are suited for those who enjoy chocolate desserts with a spicy twist, making them a versatile treat for gatherings or everyday indulgence. They pair well with milk or coffee to complement the spicy chocolate notes. The recipe advises careful timing to retain softness and suggests storing the cookies in an airtight container for up to four days to preserve freshness.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 cup Dutch processed cocoa plus 2 tablespoons
- 1/2 cup butter at room temperature, unsalted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup dark chocolate Lindt EXCELLENCE Chili, chopped
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cocoa, cayenne pepper, and cinnamon. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in egg and vanilla and mix until combined.
- Gradually add flour mixture and beat until just combined. Stir in the chili chocolate chunks. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.
- Note-store cookies in an airtight container for up to 4 days. You will need 2 (3.5 oz) Lindt EXCELLENCE Chili bars for this recipe. You won't use all of the second bar for the cookies, but you can save the rest for eating!
User Reviews
Overall Rating
4.7
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