Chili Chocolate Crinkle Cookies

Chili Chocolate Crinkle Cookies a perfect spin on the usual chocolate cookies of the season. They’re a little, chewy, a little spicy and totally chocolate-loaded.

Chili Chocolate Crinkle Cookies

You’ll find chili powder in these cookies to add a little something extra — it’s definitely a treat and not a trick! I also added a bit of instant coffee granules for extra flavor, but that’s optional. Don’t run to the store for instant coffee just for this recipe!

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For another seasonal treat, donuts fit the bill. I bet you’ll love these Cinnamon-Sugar Coated Chocolate Donut Holes. They’re mini AND baked. Fun!

Chili Chocolate Crinkle Cookies

Chili Chocolate Crinkle Cookies

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Chili Chocolate Crinkle Cookies


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  • Author: Patricia Conte

Description

Chili Chocolate Crinkle Cookies a perfect spin on the usual chocolate cookies of the season. They’re a little, chewy, a little spicy and totally chocolate-loaded.


Ingredients

Scale
  • 2 cups sugar (plus extra to roll cookies in)
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 11/4 teaspoons ground cinnamon
  • 11/2 teaspoons chili powder
  • 1/8 teaspoon instant coffee granules (optional)
  • 2/3 cup powdered sugar

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl, combine the flour, baking powder, salt, cinnamon, chili powder, and instant coffee if using. Whisk to combine and set aside.
  3. In a separate medium bowl, add the sugar, cocoa powder, and vegetable oil. Blend with a mixer for a few minutes.
  4. Add the eggs and the vanilla, and blend again until combined.
  5. A little at a time, add the dry mixture and blend until combined.
  6. Refrigerate the cookie dough for several hours.
  7. Line two baking sheets with parchment paper. Add about 1/4 granulated sugar to a shallow bowl. Add the powdered sugar to another, larger bowl.
  8. Scoop one tablespoon worth of the batter and roll it into a ball. Gently roll in the granulated sugar, then in the powdered sugar to cover it.
  9. Place on the baking sheet a few inches apart. Bake for 10-12 minutes. The cookies will spread a little and look crackled.
  10. Remove from the oven, allow to sit for a few minutes, then transfer to a wire rack to cool.
  • Category: Cookie

 

What do YOU think? Leave a comment! (3) What do YOU think? Leave a comment! (3)
  1. As written, even with chilling the ‘dough’ overnight, the recipe produces a batter better suited to brownies (where the ratio of flour to eggs, alone, is 1 cup flour to 2 eggs. I was not able to produce a cookie that looked even remotely like those in the image . . . the cookies we got were thin and almost 3” in diameter (from a 1 Tbsp ball of ‘dough’). We ended by making brownies with the ‘dough’ remaining after one batch of cookies.

    The flavors are astounding. We used a mix of ancho, NuMex, and guajillo chiles. Next time we will use canella instead of regular cinnamon, to more closely connect it to the obvious Mexican influences.

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