Chili Chocolate Crinkle Cookies
Recipe Type: Cookie
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.
  • 2 cups sugar, plus extra to roll cookies in
  • ¾ cup unsweetened cocoa powder
  • ½ 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
  • ⅛ teaspoon instant coffee granules (optional)
  • ⅔ cup powdered sugar
  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 ¼ 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.
Recipe by Honest Cooking at