Spicy Chocolate Cookies Overview
- Skill Level: Beginner
- Techniques Used: Creaming Method for Cookies
Before I ever started Baker Bettie, I had a cookie business called Sweet Chip Cookies. The business consisted of a lineup of classic cookie flavors with a twist. My spicy chocolate cookies were one of my most popular flavors, so now I’m giving you the recipe!
These cookies are such a fun take on a double chocolate chip cookie. When you first start eating them, you have a rich and decadent chocolate experience. But then the spice creeps in. These spicy chocolate cookies have a hint of cayenne and cinnamon which truthfully makes them like a Mexican hot chocolate cookie!
How to Make Spicy Chocolate Cookies
Step 1: Cream the Butter and Sugar Together + Eggs
We’re going to start by creaming room temperature butter together with brown sugar. I like to use dark brown sugar in these cookies for more depth of flavor and more chew.
Once the butter and sugar are well creamed together, you can add the eggs one at a time followed by the vanilla extract.
Step 2: Mix in the Dry Ingredients
For the dry ingredient lineup, we are going to start with the salt, baking powder, cayenne pepper, cinnamon, and cocoa powder. I like to mix all of this in before adding the flour so that it gets evenly distributed. If your cocoa powder is particularly lumpy, you might consider sifting it first.
One the first dry ingredients are mixed in, we can add in the flour and mix to combine. You want to only mix until just incorporated or you cookies can become tough. Last, you can fold in the chocolate chips if using. They are optional but highly recommended!
Step 3: Scoop and Bake
Scoop large mounds of cookie dough onto parchment lined baking sheets. I like to use a large cookie scoop that is about 3 TBSP in size. Before baking, I also top each cookie with a few more chocolate chips to make them extra pretty.
These cookies come out super soft in the middle and slightly crisp on the edges. They are rich in chocolate flavor and that spiciness pops at the end! Every time I give these to someone they are so pleasantly surprised with the bit of spice!
- 1 stick (1/2 cup, 112 gr)) unsalted butter, softened
- 1 cup (224 gr) dark brown sugar
- 2 large eggs, room temperature
- 1 TBSP vanilla
- 2 tsp baking powder
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/2 cup (53 gr) cocoa powder (preferably Hershey’s Specialty Dark Chocolate or a different dutch processed cocoa powder)
- 1 1/4 cup (150 gr) all-purpose flour
- 1 cup (168 gr) dark chocolate chips, plus more for topping
- Preheat the oven to 350 F (170 C). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter and the brown sugar until light and fluffy. About 2 minutes at medium/high speed. Add in the eggs 1 at a time and mix until incorporated. Mix in the vanilla.
- Add the baking powder, salt, cayenne pepper, cinnamon, and cocoa powder into the mixing bowl. Mix until evenly distributed. Scrape down the sides of the bowl.
- Add the flour into the mixing bowl and mix until just incorporated. Do not over-mix. Fold in the chocolate chips.
- Scoop large mounds of dough (about 3 TBSP each) onto cookie sheets lined with parchment paper. Top each dough mound with a few chocolate chips.
- Bake one sheet at a time at 350 F (170 C) for 8-10 minutes until the edges are set and the middle is still slightly under baked. Allow to cool on the cookie sheets for 5 minutes before removing to cooling racks.
- Store cooled cookies in an airtight container at room temperature for 5-7 days or freeze for up to 3 months.
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Amount Per Serving: Calories: 118