Chocolate Chip Chili Cookies Recipes

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CHEF JOHN'S CHILI CHOCOLATE COOKIES



Chef John's Chili Chocolate Cookies image

Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 12

Number Of Ingredients 15

½ cup dried currants
2 tablespoons coffee flavored liqueur (such as Kahlua®)
4 ounces unsweetened chocolate
2 ounces bittersweet chocolate
3 tablespoons unsalted butter
½ cup all-purpose flour
½ teaspoon freshly ground black pepper
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
¾ cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup dark chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line two baking sheets with parchment paper or silicone baking mats.
  • Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
  • Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
  • Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
  • Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
  • Fold flour mixture into sugar and chocolate mixture until combined.
  • Stir in dark chocolate chips and liqueur-soaked currants.
  • Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are almost set, about 12 minutes.
  • Remove from the oven and leave on baking sheets to cool, 5 minutes.
  • Transfer to cooling rack and allow to finish cooling, 5 minutes.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES



Ancho Chile-Mexican Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 14 cookies

Number Of Ingredients 12

1 3/4 cups all purpose flour
1/3 cup good quality unsweetened Dutch-process cocoa powder
2 teaspoons of your favorite ground chile powder, such as ancho chile powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup dark chocolate chunks
1/2 cup unsalted pepitas (shelled pumpkin seeds), lightly toasted

Steps:

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
  • Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
  • Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
  • Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

CHOCOLATE CHIP CHILI COOKIES



Chocolate Chip Chili Cookies image

Yes, you did read it correctly - these biscuits have chili powder in them!! Try them and see what you think - I get a mixed reaction when I make them, but they are certainly a talking point, and you can taste the chili powder in them. Recipe comes from a NZ Home and Garden magazine with the title Sugar 'n Spice, Zesty Meals.

Provided by Tansy1308

Categories     Dessert

Time 33m

Yield 34 serving(s)

Number Of Ingredients 14

175 g butter
3/4 cup demerara sugar
1/4 cup caster sugar
1 egg
1 teaspoon vanilla essence
1 3/4 cups flour
1/4 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
250 g chocolate chips
1/2 cup icing sugar
1 teaspoon ground cinnamon

Steps:

  • Cream the butter and sugars.
  • Beat in the egg and vanilla essence.
  • Sift flour, cocoa, cinnamon, chili, ginger and baking soda into the creamed mixture, and mix.
  • Fold through the chocolate bits.
  • Take approximately a tablespoon of the mix and form it into a ball and then press down with fork, place on baking tray leaving a little room for spreading.
  • Bake for 15- 18 minutes at 350F Allow to cool slightly.
  • Sift the icing sugar and cinnamon into a bowl and toss the biscuits in the mixture one at a time and then put on a wire rack to cool.

Nutrition Facts : Calories 129.8, Fat 6.7, SaturatedFat 4, Cholesterol 17.2, Sodium 51.6, Carbohydrate 17.8, Fiber 0.9, Sugar 11.7, Protein 1.3

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