salted spicy double chocolate cookies salted spicy double chocolate cookiessalted spicy double chocolate cookiessalted spicy double chocolate cookies

I’ve been a little stressed out lately which leads me to rearrange furniture (hence my beloved albeit work in progress new ambivalently aqua office) and bake. The baking serves a dual purpose as consuming sugar is another of my favorite coping mechanisms. One night after dinner we had a simultaneous craving for something, anything really, sweet. But we were broke. See previous post for explanation. Upon looking in the relatively barren cupboards this is what I came up with, inspired by a spicy cookie conversation had earlier in the week: chocolate, cayenne, and salt. I found a disc of Tazo’s chipotle chocolate that had been hiding behind a tin of tea and we were setter than set.

salted spicy double chocolate cookies

He counted out some quarters from a coffee mug on the kitchen counter and ran to the store for chocolate chips because I insisted it just wouldn’t be the same without lots of chocolate chips, the one meager disc of chocolate would not suffice. Our precious quarters were worth it. And it wouldn’t have been the same, I was right. The chips were critical. I meant for him to grab dark chocolate chips, but he got the regular ones. Being a dude and all he wasn’t paying attention to the finer points (percentages, obviously…or the word “dark”) of chocolate chips. The bag said “chips” and that was good enough for him. That said, I actually really liked them with regular old chips. There’s a lot going on in these cookies and they aren’t cloyingly sweet so I didn’t mind the regular in this situation as opposed to my default of dark chocolate in everything. I regard milk chocolate, as a general rule anyway, as largely inadequate and inferior on the whole to dark. But I think if I made these again I’d do it the same.

salted spicy double chocolate cookiessalted spicy double chocolate cookies
salted spicy double chocolate cookies

So. A quick run to the wizard (a.k.a. Google), and I turned up this recipe from The Gouda Life. A little bit of tweaking to make them saltier and spicier plus the addition of chunks of chipotle laced mexican chocolate, and I think I may have found my favorite cookie. Given I’m fickle and find new cookie paramours on the reg, but for right now these are in all honesty the love of my cookie life. They’re almost like cookie brownies if you get the baking time juuust right. A little over and they, as most cookies do, become crunchier upon cooling while still a little chewy in the middle. I’d say bake 15 minutes for golf ball sized cookies, 16 if they’ve been chilled, but it all depends on cookie size and oven in the end. Test to find the sweet spot if you can because when you find it they are perfectly crisp outside and yield to a tender chewy brownie-esque interior.

salted spicy double chocolate cookies

Salted Double Chocolate Chili Cookies

recipe adapted from The Gouda Life
yields about 32-40 cookies
They’re salty and spicy and chocolatey times two. They’re crunchy on the outside and chewy in the middle. They are, I swear, some of the best cookies I’ve ever had. The dough would make some pretty mad cookie dough ice cream. Just in case you were wondering, I graciously tested plenty of the dough. You know, for science. I think they’d also make excellent presents along with the recipe, though I haven’t quite gotten to the point where I stop hoarding them. I’d give you all a bundle wrapped in parchment with some really twee baker’s twine. But I can’t. So here’s the recipe, the gift that keeps on giving, but you’ll have to bake them for yourselves. They take no time and are severely worth it. Severely. And if you have enough quarters, get some milk while you’re out buying chocolate chips…


1 1/2 cups pastry flour
1 cup Dutch-process cocoa powder
1 1/2-2 tsp flaky sea salt or kosher (I kinda did it to taste. I like salty chocolate.)
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp cayenne powder (I used 2. They were trés spicy. Like I like.)
1 cup packed brown sugar (I had none so I added 1 tsp of molasses after creaming the butter and used all regular sugar)
3/4 cup granulated sugar
3/4 cup unsalted butter (I used good Irish butter, I think it makes a difference) room temperature
2 tsp pure vanilla extract (I forgot this. Eh. Still excellent.)
2 eggs
1 disc Tazo Chipotle Chili Chocolate, chopped (or about 2 oz another spicy, dark chocolate)
5 oz dark chocolate chips (about 3/4-1 cup)

Cooking Directions

Heat oven to 375°.
Whisk the first six ingredients together in a bowl.
In a stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Scraping down bowl as needed, beat in sugars until smooth and fluffy again.
On low add in vanilla and one egg at a time, scraping as needed, until incorporated. Add in half the flour mixture on low and mix to incorporate before adding the other half. Mix until just incorporated and then stir in the chocolate with a wooden spoon. It’s a mighty batter, quite thick. So use your muscles.
At this point you can either refrigerate the dough for 12-24 hours (which I did with some of it), freeze the dough for about 1 hour, or bake them straight away. I found they were equally delicious either way, but naturally you will have less spread if you chill them. Also, you can chill them in the freezer for 1 hour if you like.
Roll them into golf ball sized balls and space them about 2″ apart on a parchment lined or greased baking sheet. Bake 12-16 minutes. Let cool briefly and then remove to a rack to finish cooling. Eat them. All. I mean, now you can gift them to family and friends and such. Store in an airtight container, and unused dough can be frozen or kept in the fridge for up to 72 hours.

salted spicy double chocolate cookies
salted spicy double chocolate cookies


Tagged with →  

72 Responses to salted spicy double chocolate chili cookies

  1. Anonymous says:

    you. are. perfect.

  2. these look so good I will be making them asap!
    Love the photos

  3. Josie says:

    Mmm! Those look delicious! I’ve never thought about doing the whole salty-spicy cookies before! Definitely will try it soon!

    • Local Milk says:

      I’ve always liked my chocolate chip cookies a little salty…so these definitely do it for me. I like a little nod to savory in my baked goods… it always makes them more interesting, I think.

  4. You are definitely my kind of gal! I like the whole salty chocolate thing too. In fact, I regularly sprinkle a little salt on top of my hot chocolate before I drink it. Another I do which I think you might like is I put ancho chili powder in my hot chocolate. Just add it to your powdered mix before you add the hot milk sprinkle a little salt on top, yum! I don’t measure my ancho, just eyeball. So you know add a little, if you want more add more. I probably add a half a teaspoon or so I’m guessing. But then again, I usually put in more chocolate the directions say, so it’s all to your taste. Hope you try it and like it! And of course, these cookies look so delicious! They remind me of some double chocolate ginger cookies I had once in Canada. I’ve been wanting to recreate them but I didn’t have a recipe. I think I’ll try your version!

    • Local Milk says:

      We are huge fans of chili chocolate milk/hot chocolate! When we first started dating he would always make big pints of chocolate chili goat’s milk for me before bed. I fell in love. But I never though to try a little salt… now I have to! And I like the idea of a spicy ginger cookie too.. mental note. I’ve had a dark chocolate/chili/ginger/hibiscus bar before.. so it sounds sensical.

  5. Oh, And I pinned your recipe to my Pinterest account. I hope you don’t mind! : )

  6. Bailey Tann says:

    Oh my lawd. Exactly what I was craving without even knowing it. Tomorrow, I bake!

  7. Joy says:

    While you might hoard the actual goods, I’m so glad you’re sharing the recipe at the very least. This looks fantastic.

  8. Rebecca says:

    Gorgeous. Dang. Gorgeous.

  9. When we went wedding cake tasting a few weeks back, one of the options was chocolate and chilli. Although we thought it might be a bit much for the guests, it was absolutely delicious and I’ve been wanting to make something chocolate chilli flavoured ever since. Bingo!

    • Local Milk says:

      a) congratulations! b) what an excellent groom cake idea… i’d have a hard time considering my guests when faced with a choice like that. These are definitely a way to get your fix.

  10. Marie Matter says:

    YUM! I love spicy cookies! Your photos are gorgeous!

  11. Anonymous says:

    If spicy dark chocolate is unavailable do you know if you could add chili powder or something similar to dark chocolate instead?

    • Local Milk says:

      You can skip it & maybe add a little smoky chili powder. But honestly with the cayenne you aren’t going to notice a huge difference. May be just do half dark & half milk chips & chili powder to taste or let the cayenne suffice

  12. Gorgeous cookies, photography, flavors, the whole thing, mmmm, so good! Just found you and just pinned!

  13. cookies are one of those things I rarely make, not sure why… I have been craving a chocolate cookie lately though – and THESE are going to be made tonight! I cannot wait.

  14. Kathryne says:

    I just got back from a walk with Cookie, full of motivation to de-fluff with greens and lemon water, and now I would kill for a plate of these cookies. Spicy, sweet, chocolatey, salty, YES.

  15. rosilet says:

    I must do them! You have created a need!
    Happy Easter!

  16. Looks delicious – what a great combo! Cookies truly are one of life’s simple pleasures!! :)

  17. Oh yum, your cookies look so good!

  18. Caileda says:

    My husband’s love language is chipotle. These will be made soon!!

  19. Laura says:

    Yum! Pinning now! And excited to check out/find your blog as a whole. :)

  20. Finn Felton says:

    That’s looking very delicious. However, I have been looking forward to prepare this cookie but I couldn’t find one ingredient which is called, “cayenne powder”. If I make cookie without this powder could it taste still better?

    Please reply soon!

    Finn Felton
    Kopi Luwak

  21. I cant wait to bake these! Any excuse for chilli chocolate!

  22. Anonymous says:

    I just made these… haven’t actually baked any yet, but the dough is AMAZING. (I used egg substitute, so I can eat as much raw dough as I want.) My husband and I are addicted to spicy chocolate cookies, and with the addition of just the right amount of saltiness… I’m swooning. Pretty sure these will be the new favorites.

  23. Jess Holmes says:

    These sound so delicious. I would love to make this recipe and give them to a few friends as gourmet cookie gifts :)

  24. Wow, these look incredibly delicious, as one of my absolute favorite combinations in cocoa, cayenne pepper, and salt.

    I just came across your blog and I’m delighted to have found you. Beautiful pictures! <3

  25. Anonymous says:

    Started to make the recipe and “Whisk the first five ingredients together in a bowl” as per your instructions only to later realize that cayenne was the 6th ingredient. Had to mix it in after I added the liquid stuff which was extremely difficult because of the thickness.

    Perhaps amend the instructions to say the first “six” ingredients?

  26. Exactly what I needed to satisfy my salty/spicy/sweet craving! Thank you for sharing, these are already in the oven! Can’t wait to eat them all! (I mean share them with me friends!)

  27. AML says:

    Interesting chocolate recipe, and really looks delicious, i will surely make this.

  28. Anonymous says:

    I made these cookies for my teachers for treat day at school and the container got empty! They were a hit thank you for the recipe!

  29. Christina. S says:

    This cookie has mixed combination of salty, spicy and sweet flavor. I think it will be a favorite cookie for all cookie lovers.

    buy cookies online

  30. Laura says:

    Holy crap a cup a cocoa powder! And that was a good “holy crap” by the way. :D Pinning for sure, I am definitely intrigued.

  31. […] Salted Spicy Double Chocolate Chili Cookies from Local Milk […]

  32. Irene says:

    I am so totally in love with your blog and especially with peach and basil hand pies (made them and gave half of them away at my uni and everybody loved it as well) and those amazing cookies! They’re crunchy but not too cry and the chocolate flavour in them is very intense, just the way I like it!
    In fact, I made two versions of them: the classic chocolate chili you gave the recipe for one and the chocolate-drizzled-with-spicy-caramel-one. (just didn’t put the chili in the dough and mixed it with the cream I poured it the caramel). For the caramel I used the recipe you gave when you talked about those Earl Gray marshmallows. It was just, well, an inspiration strike.
    Thank you so much. I find your ideas, your writing and your photography absolutely flawless. It is really inspiring and motivating. It motivates me to learn, to improve my cooking skills, to experiment with the flavours. You’re perfect and so is your blog ;)
    And sorry for my English. I live in Moscow and it’s not my first language, so… well :)

    • beth says:

      I think that’s one of the best compliments I’ve ever gotten on this blog. The biggest reason I do this is to hopefully motivate people to try things themselves, to cook & do. I am so, so happy to hear you’ve been baking & cooking my recipes…and that they were good! Thanks so much for all your kind words, I appreciate it immensely. And your English is great!

  33. […] been your most popular post? As of right now, it’s the Salted, Spicy Double Chocolate Cookies, but the Naked Coconut Tres Leches Cake with the story of my engagement is nipping at its heels. We […]

  34. eme says:

    Baked a half batch of these tonight while waiting for your pumpkin cake to cool. Spicy!

  35. […] Cinnamon and Ginger Double Chocolate Cookies adapted from Beth of the kick-ass Local Milk makes 15 large […]

  36. Catcat says:

    I just made these and they were amazing. I will absolutely be making these again!

    I didn’t have Tazo chocolate–but I had just made a batch of chipotle black bean soup and had leftover chipotles in adobo. So I added a teaspoon of chipotle-adobo sauce along with the vanilla. It gave a rich smoky hot chipotle flavor that balanced well with the cayenne.

  37. Neil says:

    Just found your blog through this recipe. Will be continuing to follow, amazing looking photos and superb writing! Great job!

  38. Kelly says:

    I’ve made these 3 times now. I can’t stop! I’ve made a few adjustments based on my tastes.

    1 tsp cayenne
    1 tsp cinnamon (I prefer Saigon for its sweet & spicy heat)
    1/2+ cup dark chocolate chips
    1/4 cup peanut butter chips
    I add slightly less salt to the dry mix. Then, just before baking, I dip each golf ball sized cookie into a bit of Hawaiian red sea salt. I love tasting the salt first, and then the dark chocolate bittersweetness that melts into warm spice. The contrast between the rosy salt crystals and the cookies’ deep brown color is beautiful too.

    Other than those changes, I follow your instructions exactly. I doubled the recipe for Christmastime, and they still come out flawless.

    These cookies are perfection! Everyone loves them. Thank you!

  39. […] Salted spicy double chocolate chilli cookies […]

  40. […] mostly followed the recipe from the lovely blog, Local Milk. These were the substitutions and changes that I […]

  41. […]  Among the many recipes that had me salivating and itching to get in the kitchen, one stood out.  Salted, Spicy, Double Chocolate Chilli Cookies.  Are you kidding me?  Salt and double chocolate anything works for me, so, I just had to try […]

  42. Shena says:

    I made these today and they are amazing! Love the kick of the cayenne pepper and the bite of salt with the chocolate. Will be making these again.

  43. Yael says:

    Made them recently, and loved the results – and have been meaning to write here and share the adjustments I made.
    They mostly had to do with measurements, since things like flour and cocoa are always tricky to measure in volume (changes depending on density, which can be influenced by a lot of things) and I tend to prefer weight. Looked at some sources online for conversions, but eventually when I made the dough (using the volume measurements, but weighing as I go and adjusting to what felt right) it ended up being slightly different than any of the conversion results I found.
    I had:
    180g pastry flour
    100g cocoa
    210g brown sugar (because it’s packed)
    150 white sugar (that’s actually the standard conversion, 1 cup = 200g)

    Everything else remained mostly the same, down to the quality butter (which I usually don’t bother with, but figured I’ll try this time). Since we don’t have those Tazo chocolates here I used Lindt dark chocolate with chilli instead, and replaced some of the chilli powder with smoked paprika – and I added some cinnamon, which I’ve seen in the comments and thought was a good idea, although I’m not sure the flavour was very prominent in the finished cookies. Actually bought Maldon salt to use in these (not regretting that buy, it’s so pretty!) and sprinkled a little on top on the cookies before baking… well, half of the cookies, because I forgot to do it in my first batch. It’s a very nice addition.

    The other big(ish) change I made was to go the slice&bake method, rolling the dough in clingwrap into four long ‘sausages’, two of which I sliced and baked (they turned out smaller than the golf-ball size you have in the instructions, which sounded kinda huge to me, so that impacted baking time, and probably texture as well), the other two froze for a later time. I think the later time will be fairly soon… they are so tasty! A wonderful balance of flavours. Thanks for the recipe!

    (On an unrelated note, what font is this? It’s gorgeous.)

  44. Lindsey says:

    I just recently found your site (I scoured through it all in one night!), and while I’m vegan, I find much inspiration in your recipes. I made these over the weekend after a stressful week of college, and they hit just the right spot. Cooking really is cathartic. None of my friends are vegan, or even have the same foodie concerns as me, but everyone loved these, even after I told them that little extra something was chili powder (I had no cayenne on hand). They were surprised, but pleasantly.


  45. Anna says:

    I made a spicy batch and a non spicy batch. Added cinnamon to both. When hot out of the oven I sprinkled a little colored sugar into the cracks. Red vs blue.
    Amazing. Amazing. Lawd!

  46. Anna says:

    Forgot to say I didn’t have the tazo hence the added cinnamon.

  47. Hayley says:

    oh.m.g … i just made these and they are spectacular! i didnt have chilli chocolate on hand but i put enough in you still get a little heat. the saltiness also comes threw perfectly! Perfect man cookie if your man like chocolate to! ps LOVE your blog, i plan on trying almost everything!

  48. […] coworker for her recipe—maybe next time she brings them in!—but I did find a promising one on Local Milk, a lovely food blog with gorgeous photographs (seriously, check it out if you have time!). This […]

  49. […] Przepis pochodzi z bloga Beth Kirby (local milk). […]

  50. […] Original recipe found at Local Milk […]

  51. Vitaliya says:

    Hi!! These sound delicious! Could I use all purpose flour instead of pastry flour and use milk chocolate instead of dark chocolate chips? how would that taste you think?

  52. Ellen Poriles Weiler says:

    When you state brown sugar in your recipes, do you mean light brown sugar or dark brown sugar? Kindly advise. Thanks.

  53. jackie says:

    Beth. having so much fun on the weekend because of you. a big thankyou for your pinterst account and your blog. love reading what you write getting inspired by the photos and reliably delicious recipes, Have a great weekend

  54. Hope says:

    Been making these for 3 years now, with slight modifications (namely adobo chilis). Posted it on my blog. Thanks for the inspiration; they are one of my favorites!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>