Chile Chocolate Chip Cookies

By Jerrelle Guy
August 14, 2015
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Author Notes: Yes. We're all familiar with the classic chocolate chip cookie: The velvety, toasted-to-a-light-sepia disc of goodness and nostalgia. As soon as your front teeth slide down the center of that cookie, just enough of that gooey, uncooked cookie dough remains to have you straddling the still-needs-two-more-minutes, and the No-It-Definitely-Does-NOT fine line of questioning. I have spent some time and research trying to find the right recipe that suits my individual CCC needs, with no outside pressure, and I hope you'd agree with the final results. CCC's with gooey centers, crusty outards, hand chopped, high quality chocolate, and a sprinkle of Sea Salt right at the end, when it's fresh out of the oven.

Classics are classics for a reason, for sure, however, sometimes we can crave something a little more exciting than "traditional" sometimes. Just a little accent. I was inspired by my chocolate bar selection in the grocery aisle--a dedicated chocolate-fiend, I am. I've come to learn I love certain flavors in my chocolate bar. Orange, for instance. Can't get enough Orange Peel Dark Chocolove bars.
But what about chili and chocolate?! It's also another winning combo, and I hadn't heard of it where just regular chocolate has been hanging out for years now (in CCC's!). So I wanted to try it myself, and boy, I have to say, this is my new favorite CCC!
Jerrelle Guy

Makes: 2 dozen
Prep time: 5 hrs 15 min
Cook time: 10 min

  • 1 cup softened unsalted butter
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temp
  • 2.5 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chili chocolate
  • 1 cup chopped semi-sweet chocolate
  • 1 cup chopped bittersweet chocolate
  • 1 handful flaked sea salt, for sprinkling
  • 1 handful chile powder (for sprinkling)
  1. Cream together the softened butter, white sugar, brown sugar and vanilla together in a large bowl with an electric mixer or a stand mixer with a paddle attachment.
  2. Add in your eggs, one at a time, continuing to beat until combined.
  3. In a separate medium-sized bowl, combine flour, baking soda, and salt. Add the flour into the sugar and butter mixture and beat until combined. Fold in the chopped chocolate.
  4. Refrigerate the dough overnight or at least 4 hours for better flavor.
  5. Preheat the oven to 375, and line a cookie sheet with parchment. Using an ice cream scoop drop golf-ball sized mounds of dough on the sheet, leaving at least 2 inches between each cookie. Sprinkle with flaked sea salt and chile powder, and bake for 8-10 minutes or until golden brown around the edges but slightly undercooked in the center.

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