I got the recipe for these Double Chocolate and Chili Cookies from Food 52 (please excuse their heinous spelling errors), and the only thing I changed was that I substituted all purpose flour for whole wheat, because that's what I had on hand. The end result was chewy, rich, extra-chocolatey cookies with an "oh-my-goodness-what-is-in-these" spicy aftertaste. Seriously - people's eyes were bugging out with surprise when the cayenne hit their throats. Priceless reactions.
If you don't want the cookies too spicy, I'd recommend adding 1/4 tsp. of cayenne, or even just a pinch. For me, though, the 1/2 tsp. was the perfect amount for a nostril-clearing heat with every morsel.
These cookies were also very affordable to make. I had everything on hand except for the chocolate chips, so the total cost of this recipe, for me, was about $2.
Do you like the combination of spicy/sweet? Why or why not?
Ooooooh I MUST make these!!!!! Sound amazing! I adore the sweet spicy combination, even more so when it's a chocolate/spicy combination. Beautiful photo of the cookies with the chili peppers!
ReplyDeleteI love the combination of spicy and sweet! Have you tried Taza's chili chocolate? Yum!
ReplyDeleteI have not tried Taza's chili chocolate, but I've tried some of their other flavors, which all have been delicious. I'll have to try their chili flavor next!
ReplyDeleteOoh I made Mexican chocolate crackle cookies a while ago, and they had chocolate and chilli pepper -- soo good. I'm not a huge fan of spicy, but when paired with chocolate, you just get that little hint of it. So perfect!
ReplyDeleteOkay, these are definitely going on the "must make" list. I love the hot/sweet combo of chocolate and chili.
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