spicy-chocolate-cookies-square

Spicy Dark Chocolate and Cinnamon Cookies

Baker Bettie Cookies, Sweets 25 Comments

These spicy dark chocolate cookies with cinnamon are rich and chewy with a hint of spice from cayenne that lingers at the end. These were one of my most popular flavors when I owned my cookie business. The spiciness is not overpowering, it just pops in a bit at the end and makes for a really unique cookie experience! 

Spicy Dark Chocolate Cookies- Baker Bettie

I’m at this crossroads in life. This place where it feels like something big is about to happen. Like my life is going to head in a new direction soon and I really have no clue what direction that is. It is a weird place to be. Because I am the one who initiated this change of direction. Yet I still have no clue what destination I am aiming for. And I’m waiting for something to show me, give me a sign and say, “Here. Go this way. This is what you are meant to do.” Even though that is highly unlikely, I’m still waiting.

Spicy Dark Chocolate and Cinnamon Cookies- Baker Bettie

What we are meant to do. I’m not sure that really is a thing. Sure we say it all the time. “This is what I was meant to do.” But I think it is up to us, not the universe, to find our place. And it is up to us to figure out our contribution. I struggle with that sometimes. Is pursuing a passion for food and writing and creating recipes selfish? Is there really a need for that in the world? I think so. There is always a need for art. And this is my art.

Spicy Dark Chocolate Cookies- Baker Bettie

So if nothing else, I hope my contribution to this world is to inspire some creativity in you and to help build memories and connections when you create my recipes with and for the people you love. That is probably my biggest pull toward my passion for food. It helps me connect with people which has always been a difficult thing for me. Which is why I always show up to parties with a big tray of fabulous cookies. Instant conversation starter all night long. “You’re the one who made those cookies? Let’s talk about life.” Pretty much how it goes down.

Spicy Dark Chocolate Cookies- Baker Bettie

So next time you are headed to a party and need to impress or need a party “security blanket” you should consider bringing these. They are rich and decadent and surprising. I love how the cayenne rounds out the richness of the chocolate. You don’t notice it at first but then it lingers on the palate for a little while. The cayenne isn’t overpowering or too spicy. It just enhances the chocolate experience. Trust me. Everyone will know you as the one who made *those* cookies. And they will love you. And they will want to talk about life with you. This is my contribution.

Spicy Dark Chocolate Cookies- Baker Bettie

5.0 from 2 reviews
Spicy Dark Chocolate Cookies with Cinnamon
 
Prep time
Cook time
Total time
 
Author:
Serves: 14-16 Large Cookies
Ingredients
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 TBSP vanilla
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ¼ tsp cayenne pepper
  • ½ tsp cinnamon
  • ½ cup cocoa powder (preferably Hershey’s Specialty Dark Chocolate or a different dutch processed cocoa powder)
  • 1¼ cup all-purpose flour
  • 1 cup dark chocolate chips, plus more for topping
Instructions
  1. Preheat oven to 350F.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and the brown sugar. Add in the eggs 1 at a time and mix until incorporated. Mix in the vanilla.
  3. In a separate medium bowl, whisk together the baking powder, salt, cayenne pepper, cinnamon, cocoa powder, and flour.
  4. With the mixer on the slowest setting, slowly mix in the dry ingredients. Mix until just incorporated. Do not overmix. Fold in the chocolate chips.
  5. Scoop large mounds of dough onto cookie sheets lined with parchment paper. Top each dough mound with a few chocolate chips.
  6. Bake at 350F for 8-10 minutes until the edges are set and the middle is still slightly underbaked. Allow to cool on the cookie sheets for 5 minutes before removing to cooling racks.

Huge Dark Chocolate Cookie with Espresso and Toasted Pecans
Cinnamon Roll Wreath

Comments 25

  1. Emily

    I am in a similar place in my life, knowing something is going to happen but not knowing what it will be yet. It is at time frustrating, I feel like things happen too slow and at other times I feel terrified of all the changes that are coming and want to put them off. Your photography is really beautiful and inspiring, thank you.

  2. Sandra T

    Just listen to your heart! Always believe that something wonderful  is about to happen! I love your blog, which is always a refreshing air in my inbox. God bless you and thanks for sharing.

  3. Kate

    These cookies sound ever so intriguing with their slightly spicy side. I must try them. And I love the idea of bringing them to a gathering. Nothing better than bringing something new and surprising!

  4. Pingback: Chocolate Chip Cookies | Simply Sophisticated Cooking

  5. Pingback: Dark Chocolate Chocolate Chip Cookies | Simply Sophisticated Cooking

  6. Alyssa G

    Hey! I made these the other day and the flavor is amazing, but for some reason mine turned out more cakey than chewy. I followed the recipe exactly, except I didn’t have any cayenne (I used 1/8 t of ground red pepper) and I used regular cocoa powder, but I don’t imagine those would change the texture. They are actually the perfect texture for whoopie pies, but that’s not what I was going for. Any idea what happened? I need to go back and read your science of the cookie post.

    1. Post
      Author
      Baker Bettie

      Do you live at high elevation Alyssa? It is possible too that there was too much flour in your batter. It might help to weigh the flour. I cup of flour should weight 4.5 oz. So for this recipe you need 5.6 oz of flour. When you say you used “regular cocoa powder” do you mean natural and not dutch processed? This actually could make a difference. Natural cocoa powder is much more acidic and could possibly affect the leavening of the cookie.

      1. Alyssa G

        Oooooh I did use natural cocoa powder. Maybe that’s it (no high elevation here). I looked for dutch processed at a couple grocery stores and didn’t find any, so I just used what I had at home. I’ll definitely try to get some dutch processed cocoa and try again. Thanks!

  7. bob

    I hear you on needing a party security blanket (…or three). I’ve tried a chocolate dessert which had cayenne in it, and I wasn’t a fan (although I like them separately). I think the addition of cinnamon could be key. Anyway, I’m up for trying a spiced chocolate recipe again.

    1. Post
      Author
      Baker Bettie

      I understand the not liking the cayenne and chocolate combo. I have had it before when it was just too much. These have just a tiny hint of it. I don’t feel like they have a real cayenne flavor, just a little tingle and spice that comes on at the end. Let me know if you do try and what you think!

  8. Pingback: April Friday | Blue Mountain Belle

  9. Szofi

    The best chocolate cookie ever. I’ve been looking for this recipe for such a long time. I baked them today and they turned out just perfect! Thank you!

  10. Pingback: The Basics of Baker's Percentages - Baker Bettie

  11. Pingback: Spicy Chocolate Meringue Cookies with Tabasco Sauce | Peaches PleasePeaches Please

  12. Pingback: Recent Favorites | bakingbreak

  13. Pingback: 15 Delish Dark Chocolate Desserts - GleamItUp

  14. fly fishing

    They are also quite light weighted and hence are preferred by advanced fly fishers
    who want a more accurate cast. I use Circle Hooks 95%
    of the time because they are environmentally friendly
    by usually hooking fish in the corner of the mouth and not gut hooking fish.
    Experience the angling trips of Bull red trawl in Gulf
    Shores, Alabama.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: