Chocolate Cayenne Cookies
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Rich and decadent chocolate cookies spiced with the subtle flavors of cayenne, cinnamon, and nutmeg. Sweet and spicy at its finest!
YOU WILL LOVE THESE SPICY CHOCOLATE COOKIES
I have a confession: one of the best chocolate cookie recipes I have on my site uses cayenne pepper. The only other recipe on my site that contains cayenne pepper is Nashville hot chicken. Welcome to my weird recipe creator life.
The truth is, chocolate with cayenne pepper is a quite popular thing, and the first time I experienced the combo was at our favorite local specialty chocolate store. After one bite, I knew I had to turn those flavors into a cookie!
The base for these dark chocolate cayenne cookies comes from my favorite dark chocolate cookie. That base recipe has been used for mint chocolate chip cookies, peppermint bark cookies, and chocolate white chocolate chip cookies.
It is a reliably soft and chewy cookie recipe with slightly crisp edges that is absolutely packed with rich, deep chocolate flavor. Be sure to check out my success tips and recipe card notes for changing up how you make these cayenne pepper chocolate cookies to fit your tastes.
CHOCOLATE CAYENNE COOKIES KEY INGREDIENTS
Along with salt, an egg, butter, sugar, and vanilla, there are a few other key ingredients to note.
ALL-PURPOSE FLOUR: be sure you’re measuring properly as these cookies can spread too much (or not enough!) with too much or too little flour.
DUTCH PROCESSED COCOA POWDER: this is my preference for the best chocolate flavor, but you can also use unsweetened cocoa powder in this recipe.
BAKING SODA: you’ll often see Dutch processed cocoa powder paired with baking powder, but not in these chocolate chili cookies!
CAYENNE PEPPER, CINNAMON, & NUTMEG: this blend of spices complements chocolate so nicely! You will love the way the spices marry together and bring a whole new depth to chocolate.
CHOPPED CHOCOLATE: I prefer using quality, chopped chocolate in these cookies, but chocolate chips work just fine, too! Chopped chocolate typically lends to creamier and larger bites of chocolate. Also… Chocolate puddles on warm cookies right from the oven!
WHAT IS DUTCH PROCESSED COCOA POWDER?
This type of cocoa powder is unsweetened cocoa powder that has been processed in an alkali solution to reduce its acidity. This process brings a smoother, darker, and richer chocolate flavor than natural cocoa.
While natural cocoa powder is acidic and very bitter, Dutched cocoa powder has been neutralized, which boasts a smooth, mellow flavor. It’s also very dark, which brings a deep chocolate “look” to baked goods.
You can absolutely use unsweetened cocoa powder in these chocolate cookies, just know the chocolate flavor will be a little less smooth and the cookies may not be as dark.
HOW TO MAKE CAYENNE CHOCOLATE COOKIES
These cookies come together quickly, but the dough does require chilling. Be sure you’re building in chilling time (at least 1 hour).
STEP #1
Start by whisking together the flour, cocoa powder, baking soda, salt, cayenne pepper, cinnamon, and nutmeg, then set this mixture aside.
STEP #2
Next, cream the butter and sugar together on medium-high speed until light and fluffy, then reduce the mixer speed to medium, add the egg and vanilla, and beat again until combined.
STEP #3
Reduce the mixer again to low speed, then slowly add the flour mixture and beat until just combined. Add the chopped chocolate (or chocolate chips) and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour *(ou can also portion out the dough and chill it in balls, if you prefer).
STEP #4
When you are ready to bake the cookies, preheat the oven, then use a cookie scoop to roll the dough into balls and place them onto the prepared baking sheet to bake.
SUCCESS TIPS
TIP #1
Be mindful about the amount of cayenne pepper you use. While testing this recipe, I made one batch with ¾ teaspoon and another batch with ½ teaspoon. What I liked about the ones with more cayenne pepper was that they definitely had more heat, but I lost some of the cinnamon and nutmeg notes to the heat. Spice at your own risk here, cookie bakers!
TIP #2
These cookies are super soft and chewy, and the flavors marry together over time, so the longer they sit, the better they get. Eat as many as you want on the day they’re baked, but definitely save one or two to taste the next day!
Rich, sweet, decadent chocolate plus melty chunks of chocolate, the bite of cinnamon, the nuttiness of the nutmeg, and the subtle heat from the cayenne will make this cookie an absolute show-stopper on any cookie spread. They’re one of my favorites on cookie trays at Christmas since they warm the belly, too!
Chocolate Cayenne Cookies Recipe
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cayenne pepper1
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (113g) unsalted butter at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate2 chopped
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cayenne pepper, cinnamon, and nutmeg. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ teaspoon ground cayenne pepper1, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the chopped chocolate (or chocolate chips) and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.4 ounces (113g) semi-sweet chocolate2
- When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF (177ºC).
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Video
Notes
- Cayenne pepper: this is a moderate level of spice. Feel free to use ¾ teaspoon if you’re feeling really spicy!
- Semi-sweet chocolate: I like to use chopped bar chocolate in these cookies, but you can also use semi-sweet chocolate chips. Use ¾ cup (127g).
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
These are great. My husband said this is the best cookie I’ve ever made and we have been together for almost 40 years. I went with the higher quantity of cayenne. No regrets! Make these today!
This comment made my day, Cindy! Thanks so much!
Make em all the time, a favorite
Thank you so much, Kayla!