Dark Chocolate and Red Chili Cookies

Name: Dark Chocolate and Red Chili Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 200 g of flour (sifted); 35 g of unsweetened cocoa powder; 115 g of unsalted butter (softened); 100 g of turbinado sugar; 50 g of granulated sugar; 1 eggs (beaten, at room temperature); 80 g of white chocolate (chopped into chips); 1 red chili pepper (seeded and very finely minced); 1/2 tsp of cayenne pepper (ground); 1/2 tsp of baking soda; 3 g of salt

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Chocolate chili cookies put a spin on the traditional American cookie with a spicy touch inspired by Aztec traditions. The intensity of the cocoa balances wonderfully with the melting white chocolate and the gentle heat of the red chili. These chocolate chili cookies are perfect for a surprising snack or an original dessert, served warm with black tea or a strong coffee.

Total time: 26 min
Prep: 15 min
Cook: 11 min
Rest: 10 min
Difficulty: Medium
Per person: €0.55

By the CookinBreak team

Goes well with

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As a starter

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As a main

Sweet Potato Casserole with Pecans

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To drink

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Christmas Cinnamon Hot Chocolate

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Nutrition facts

per serving · estimate

220kcal

Protein3 g5%
Carbs27 g49%
Fat11 g45%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep a pleasant heat without burning the palate, be sure to carefully remove all the seeds and white membranes from the red chili before cutting it into small, even dice.

Freezing : Can you freeze this recipe?

Yes

Baked cookies freeze for up to 2 months in a freezer bag. Raw dough can also be frozen in portions.

Storage : How long does it keep?

Keep 3 to 5 days in an airtight container at room temperature or chilled.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before and kept in the fridge wrapped in plastic wrap. Baked cookies also keep.

Reheating : How do you reheat it?

Oven: 5-7 min at 150°C to bring back a soft center. Microwave: 10-15 seconds at medium power (watch out for softening).

Variations

Mild version: replace the fresh red chili with a pinch of Espelette pepper, much milder and fruitier.
Crunchy version: replace the white chocolate with lightly toasted pecan or walnut pieces.
Gluten-free version: replace the regular wheat flour with a balanced blend of rice flour and cornstarch.

Mistakes to avoid

Baking beyond 12 minutes, which would irreversibly dry out the melting center of the cookies.
Handling the red chili with bare hands without washing them thoroughly before touching the rest of your ingredients.
Using melted or too-warm butter, which would make the cookies spread excessively while baking.

Frequently asked questions

Which red chili should you choose for these cookies?

A mild or medium red chili such as a Spanish pepper works perfectly. It adds color, crunch and a subtle heat that lifts the cocoa without masking its indulgence.

Can you replace the white chocolate with dark chocolate?

Yes, dark chocolate chips will accentuate the cocoa strength of the cookie. White chocolate is simply ideal for softening the heat thanks to its natural milk content.

How do you know when the chocolate cookies are done?

Go by touch: the edges should be set and firm while the center stays very soft under light pressure. They will firm up as they cool on the baking sheet.

Is the cookie very hot on the palate?

The heat spreads gradually toward the end of each bite. The intensity stays moderate because the sugar and butter coat the taste receptors and soften the cayenne pepper.