Chili 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: 1.5 dozen

  • 1 cup light brown sugar
  • 1 cup softened butter
  • 3/4 cup granulated sugar
  • 2.5 cups flour
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 teaspoons good vanilla extract
  • 1 cup chili chocolate
  • 1 cup Chopped Chili Chocolate (about 2.5 bars)
  • 1 cup Chopped Bittersweet chocolate
  • 1 handful Fresh Cracked Sea Salt (for sprinkling)
  • 1 handful Mexican Chili Powder (for sprinkling)
  1. Mix together the brown sugar, white sugar, and softened butter 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, and continue to stir.
  3. Add in the vanilla extra, and fold in with a spatula.
  4. In a separate medium-sized bowl, combine flour, baking soda, and salt. Make sure they're fully incorporated. Then combine the flour into the sugar and butter mixture with the electric mixture. Don't over mix, just beat just until it's combined.
  5. Chop the chocolate into bite sized pieces (from about the size of a black bean to as large as the size of an almond). Stir them together, so they'll evenly distribute, and then fold them into the cookie dough.
  6. Refrigerate the dough overnight or at least 4 hours.
  7. Drop them onto a lined cookie sheet (spaced half a cookie apart)
  8. Remove from the oven after about 10 minutes, or at your desired doneness. Do not overcook!!
  9. While the cookies are hot, sprinkle them with the bright red chili powder. Be generous this is the best part! And crack a nice pinch of sea salt on each one.

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