Spiced with spicy chilies, these chocolate chili cookies are chocolatey enough just like what you expect in chocolate cookies, but with a little hint of kick in it. These chocolate chili cookies aren’t really spicy!
Blogging has opened up a whole new perspective towards food for me. Couple of years back, I wouldn’t dare to try anything that wasn’t familiar to me.
Now, I’m more open to trying things. Little I knew that it was the beginning, a beginning into an adventurous culinary journey of my life. Now I’m all in for trying out new dishes, experimenting with different flavors and exploring a whole new culinary world.
A few years back if someone offered me chocolate cookies with chilies in it…I would have scrunched my face. Yeah I was that unenlightened about the culinary world. I was that frog in the well who only knew prawns, chicken, rice and roti(flatbread), not a thing beyond that.
Chocolate is great. Everybody loves chocolate. Adding flavors to chocolate is one of the best way to eat chocolate. This chocolate cookie has chilies, nutmeg and cinnamon powder to enhance the flavor and taste of chocolate. The spice powders aren’t overpowering in taste, it just adds a wonderful mild kick. It does balances the sweetness in the cookies.
Chocolate cookies are most people’s favorite, both kids and adults. It’s one of those cookies which you can’t stop eating. While chocolate cookie itself is amazing, you can make it totally gourmet by adding a little chilies to the cookie.
Chilies and chocolate together may not sound tempting to some but believe me it is one of the dangerously delicious combination. If you haven’t tried that combo yet, give it a try now. And what better way than baking some fresh homemade delicious chocolate chili cookies with a hint of kick in it!
These chocolate chili cookies warms you up and it’s amazing to have it on cold winter days.
How To Make Chocolate Chili Cookies
- Using a double boiler melt chocolate pieces. Add butter to it and whisk together. When chocolate melts completely remove from heat and keep aside.
- Whisk eggs, vanilla, brown sugar and white sugar until fluffy. Add the cooled chocolate butter mix and whisk again.
- In another bowl sift together all purpose flour, cocoa powder, salt and baking powder. Mix chili powder and rest of the spice powders into flour mix.
- Add the dry flour mix into the liquid ingredients and mix well.
- Add choco chips and chunks into the cookie batter and mix again.
- Spoon one spoon of batter into a baking tray lined with parchment paper. Place the cookie batter about 1 inch apart.
- Place the baking tray in fridge for about 10-15 minutes.
- Place the baking tray in pre-heated oven at 350 F and bake for 10-12 minutes.
- Remove the cookies from oven, let it cool in the baking sheet for about 10 minutes. Remove cookies from baking tray and place them on wired rack. Let cool completely.
- Store in air tight container. Stays good for about a month
- Serve cookies with milk.
LOVE CHOCOLATES? TRY OUR OTHER CHOCOLATE DESSERTS –
Boozy Coffee Chocolate Pudding
Chocolate and Vanilla Panna Cotta
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Chocolate Chili Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 5 ounce unsweetened chocolate chopped
- ½ cup butter
- 2 eggs
- 1 ½ teaspoon chili powder
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
- ½ teaspoon baking soda
- ¾ cup demerara sugar
- ½ cup white sugar
- 2 teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ cup choco chips
- ½ cup chopped chocolate chunks
Instructions
- Using a double boiler melt chocolate pieces. Add butter to it and whisk together. Once chocolate melts completely remove from heat and keep it to cool.
- In a bowl whisk eggs, vanilla, brown sugar and white sugar until fluffy. Add the cooled chocolate butter mix and whisk again.
- In another bowl sift together all purpose flour, cocoa powder, salt and baking powder. Mix chili powder and rest of the spice powders into flour mix.
- Add the dry flour mix into the liquid ingredients and mix well.
- Add choco chips and chunks into the cookie batter and mix again.
- Spoon one spoon of batter into a baking tray lined with parchment paper. Place the cookie batter about 1 inch apart.
- Place the baking tray in fridge for about 10-15 miutes.
- Meanwhile pre heat oven to 350 F.
- Place the baking tray in oven and bake for 10-12 minutes.
- Remove the cookies from oven, let it cool in the baking sheet for about 10 minutes. Then remove then from baking tray and place them on wired rack. Let cool completely.
- Store in air tight container. Stays good for about a month
- Serve cookies with milk.
Fida | Sweet and savoury Pursuits
These cookies look gorgeous, and I’m sure they are very tasty with the spices.
jyothirajesh
Thanks Fida..they were absolutely delicious 😛
shailaja
Loved this combo..looking awesome…loved your clicks
jyothirajesh
Thank you Shailaja 🙂
Sania
These cookies look so good. Dying to make them. Any suggestions on how to replace the eggs to make this an eggless recipe?
jyothirajesh
Though I haven’t tried substituting eggs in my cookie recipe and cant assure you the texture and taste here,
I can tell try substituting 1/4 cup vegetable oil in place of 1 egg. Please adjust the consistency to get the right texture of cookie dough.