Double Chocolate and Chilli Cookies

October 19, 2009
2 Ratings
Photo by James Ransom
Author Notes

A few months back the gloom that is june in la inspired me to bake. I needed something that would warm the home and the heart. I knew that mole combined chocolate and chili and thought i would try and put the combination together in a cookie ... about a bajillion trys later viola ... u have this amazingly chewy, chocolaty, spicy cookie. I am really into the history of food and did a little research ... here is what i found ----> The chocolate chili connection is an Aztec concoction. Aztecs associated chocolate with Xochiquetzal, the goddess of fertility. Chocolate was consumed in a bitter, spicy drink called xocol?tl, often seasoned with vanilla, chile pepper, and achiote (aka annatto). Xocol?tl was believed to fight fatigue, a belief that can be attributed to the theobromine content ( it's kinda like caffeine) So um yeah ... who said chocolate wasn’t good for you?!?! And chocolate with a kick ... insta party! —amreen

Test Kitchen Notes

My husband and I loved them. The fact that the heat comes after the bite of rich chocolate, a mouth pre cooling system of sorts, is really fun and delicious.

(We edited the measurements of this recipe to reflect the changes amreen made in the comments section.) —Jestei

  • Makes 20 cookies
  • 1 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips
  • 2 sticks butter - softened
  • 1 1/2 cups sugar
  • 2 large eggs, beaten
  • 1 tablespoon vanilla
  • 1 teaspoon cayenne powder
  • 1 cup Walnuts (optional)
In This Recipe
  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl beat together the butter, sugar egg & vanilla ---> whip until creamy.
  3. In a separate bowl sift together the flour, cocoa powder, baking soda, salt, chili & cinnamon.
  4. Pour 1/3 of the flour mixture into the butter mixture, beat until incorporated. Repeat until it is all combined.
  5. Incorporate the chocolate chips into the batter. Let the batter firm up in the fridge for 10 minutes.
  6. Use a teaspoon to spoon the batter onto an ungreased cookie sheet.
  7. Bake the cookies for 7-8 minutes ----> you will get perfectly chewy cookies :D
  8. Let the cookies cool and consume with caution!!

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I am one of the rare northern Cali girls who hearts LA. My family hails from India via Kenya and being a good little south asian i spent many of my young years in the kitchen. Surrounded by good food from birth (thanks mom!) i have always loved cooking, eating and learning about food. In recent years i have developed an interest in the history of food and its cultural connection particularly in how imperialism and colonization has had an influence on cuisines of the world. This blog is my way of exploring the amazing web of nourishment that sustains us.