Chilli Chocolate Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These chilli chocolate cookies are my go to when I want something special without spending hours in the kitchen. The combination of dark chocolate and a subtle kick of chilli creates this addictive flavor that keeps everyone coming back for more. What I love most is that they come together in just 45 minutes from start to finish, making them perfect for weeknight baking or last minute gatherings. Dark chocolate is packed with antioxidants too, so you can feel a little better about indulging. Trust me, once you try the unexpected warmth of chilli paired with rich cocoa, you'll understand why these have become my favorite recipe to share.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gdark chocolate chips
- 100 gunsalted butter
- 150 ggranulated sugar
- 50 gcane sugar
- 2 nulllarge eggs
- 1 mLvanilla extract
- 20 gchilli flakes
- 10 gsalt
- 50 gplain flour
- 10 gbaking soda
- 20 gcocoa powder
- 50 gchopped walnuts
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: For easy cookie removal, make sure the paper is large enough.
- 2
In a medium-sized bowl, whisk together the flour, baking soda, and cocoa powder.
Tip: Ensure the dry ingredients are well combined.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Don't overmix the butter and sugar mixture.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Be careful not to overbeat the mixture.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and glossy.
- 6
Add the melted chocolate to the wet ingredients and mix until well combined.
Tip: Don't forget to scrape down the sides of the bowl.
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Be careful not to overmix the dough.
- 8
Stir in the chilli flakes and chopped walnuts.
Tip: The heat from the chilli will mellow out during baking.
- 9
Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving 5cm of space between each cookie.
Tip: Leave enough space for the cookies to spread during baking.
- 10
Bake for 12-15 minutes, or until the edges are set and the centres are slightly soft.
Tip: Don't overbake the cookies, as they can become too hard.
- 11
Remove the cookies from the oven and let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tip: This will help the cookies set and become crisper.
Recipe Variations
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