11 November 2014

We Should Cocoa - Spicy Chili Chocolate Cookies

This batch of cookies will last a nanosecond, once Silent Bob gets winds of their smell. They're full of dark chocolate and cayenne pepper and they deliver a hot kick when you've swallowed a bite - that warm chili-spice heat that stays with you until you swallow some milk.

There's a full teaspoon of cayenne pepper and 3 ounces of dark chocolate chunks in the dry mix of this cookie recipe. My God, what a recipe find! I knew when I saw the chocolate challenge for this month's We Should Cocoa that I would be searching out a cookie recipe. I've had such a yen for some new cookies and have been pretty good about not overindulging in the sweets of late. I found the cookies at Annalise's blog called completely delicious. Her photography is WAY better and it's obvious that she took great pains to get these cookies picture perfect ! Check out her blog!

AND while I'm at it, I will say that the cookie dough is very sticky, so I abandoned the 'roll the dough into balls' instructions and just globbed it on spoons, dipped the tops of the blobs in coarse sugar and glommed the cookies onto the parchment paper ... so much for picture perfect specimens! Wink ...
This recipe makes two dozen, but I would suggest doubling the batch of you've got a raft of kids around the house or a cookie monster with a real sweet tooth.

Yup ... these are really good. I really should have doubled the batch.

shared with others at November's We Should Cocoa challenge, being hosted this month by Shaheen over at Allotment 2Kitchen. Check it!

Now, here's the recipe...

Spicy Chili Chocolate Cookies
a recipe from Annalise's completely delicious foodblog

Makes 2 dozen cookies

Whisk together in a bowl and set aside:

2 c. flour
⅔ cocoa powder
1 tsp. cayenne pepper
½ tsp. salt
½ tsp cinnamon

Whip until creamy and smooth:

¾ c. unsalted butter
1 c. brown sugar
½ c. sugar

Add and continue whipping:

2 large eggs
1 tsp. vanilla extract

Combine the dry ingredients into the wet in two additions, beating by hand to make a thick cookie dough.

Fold in:

1 – 3oz. bar of dark chocolate with chili, coarsely chopped to bite-sized bits

Place parchment paper in cookie sheets.
Place generous teaspoons of dough onto the cookie sheets and sprinkle the tops with coarse sugar.
Press the sugar gently into place and flatten the cookies just a bit.
Bake for 10 minutes and then remove the cookies and let them cool on the cookie sheets.
Store in a covered cookie jar.


  1. oooh, I LOVE the colour of these, they're gorgeous. I do love that evil little kick of chilli you get with each bite of something as sweet as this!

  2. I love cayenne pepper in chocolate treats. Swans Chocolates used to make a chocolate-cayenne candy that I loved! I'll have to try these.

  3. I love sweet and spicy so these cookies look amazing to me!

  4. The cookie monster appears, these are calling my name. Thank you so much for sharing with WSC, its most appreciated.

  5. Oh, just love that double whammy of chilli - in the cookies and in the chocolate too. These sound like the sort of thing that would last minutes in our house and I have no horde of kids to take the blame. Thanks for joining in with We Should Cocoa :)


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