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Dark Chocolate Chili Pepper Cookies

These Dark Chocolate Chili Pepper Cookies are rich, spicy, and utterly delicious! A bold blend of dark chocolate and cayenne pepper creates a unique cookie experience.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Cookies, Easy, Spicy
Servings: 24 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup dark chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, ground cinnamon, and cayenne pepper. Whisk to combine and set aside.
  • In a large bowl, use an electric mixer or hand whisk to cream the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the large egg and vanilla extract until fully incorporated.
  • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed. Mix just until combined.
  • Fold in the dark chocolate chips evenly throughout the dough.
  • Use a tablespoon or cookie scoop to drop rounded dough balls onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are set but centers remain slightly soft.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Spatula
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling Rack

Notes

  • For a vegan version, substitute butter with plant-based margarine or coconut oil, and replace the egg with a flax egg.
  • Chill dough for 30 minutes before baking to prevent spreading and maintain cookie shape.
  • Adjust cayenne pepper quantity to control the spice level to your preference.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Use fresh baking soda to ensure proper cookie rise and texture.