Salted Spicy Double Chocolate Chili 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…
Ingredients
- 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
Instructions
- 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.