Spicy Chocolate Cookies
These Spicy Chocolate Cookies pack a rich chocolate punch with a surprising kick of heat. Perfectly chewy and full of flavor, they're a must-try for adventurous sweet lovers!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 8 tablespoons unsalted butter at room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 oz. unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground red pepper
Instructions
Make Spicy Chocolate Cookies
- Preheat your oven to 350°F (175°C). This ensures that your cookies will bake evenly and achieve that perfect texture.
- In a large mixing bowl, combine the room temperature unsalted butter, brown sugar, and granulated sugar. Using a whisk or an electric mixer, cream the mixture until it is light and fluffy, about 2-3 minutes.
- Add in the egg, egg yolk, and vanilla extract to the butter-sugar mixture. Continue to mix until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and ground red pepper. This helps to evenly distribute the dry ingredients and ensures a smooth batter.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet lined with parchment paper, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy your Spicy Chocolate Cookies warm, or store them for later!
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- To make these cookies dairy-free, use coconut oil or a dairy-free butter substitute instead of unsalted butter.
- Enhance the spice by increasing ground red pepper or adding cayenne pepper for extra heat.
- Adding chocolate chips can boost chocolate flavor and add texture.
- Store cookies in an airtight container at room temperature up to one week or freeze for up to three months.