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
- 1–1/4 teaspoons ground cinnamon
- 1–1/2 teaspoons chili powder
- 1/8 teaspoon instant coffee granules (optional)
- 2/3 cup powdered sugar
Instructions
- Preheat oven to 350F.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon, chili powder, and instant coffee if using. Whisk to combine and set aside.
- In a separate medium bowl, add the sugar, cocoa powder, and vegetable oil. Blend with a mixer for a few minutes.
- Add the eggs and the vanilla, and blend again until combined.
- A little at a time, add the dry mixture and blend until combined.
- Refrigerate the cookie dough for several hours.
- 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.
- 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.
- Place on the baking sheet a few inches apart. Bake for 10-12 minutes. The cookies will spread a little and look crackled.
- Remove from the oven, allow to sit for a few minutes, then transfer to a wire rack to cool.
- Category: Cookie