Spicy Chocolate Cookies Recipe – Cayenne & Cinnamon Delight

Last Updated on 4 months by Neha Deshmukh

Spicy Chocolate Cookies Recipe – Cayenne & Cinnamon Delight

Hey everyone! If you’re anything like me, you love a good cookie. But sometimes, you want something a little…different. Something with a kick! These Spicy Chocolate Cookies are exactly that – a warm, comforting chocolate cookie with a surprising hint of spice that’ll leave you wanting more. I first made these for a Diwali get-together last year, and they were a huge hit. Everyone kept asking for the recipe, so here it is!

Why You’ll Love This Recipe

These aren’t your average chocolate cookies. The combination of cinnamon, ginger, and a touch of cayenne pepper creates a wonderfully complex flavor profile. It’s sweet, spicy, and utterly addictive. Plus, they’re surprisingly easy to make – perfect for a weekend baking session or when you need a little something special. They bake up in just 10 minutes, and the prep is a breeze!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ?? cup unbleached all-purpose flour (about 120g)
• 3 tablespoons unsweetened Dutch-process cocoa powder (about 20g)
• ?? teaspoon ground cinnamon (about 2.5g)
• ?? teaspoon ground ginger (about 2.5g)
• ?? teaspoon salt (about 2.5g)
• ?? teaspoon cayenne pepper (about 1.25g – adjust to your spice preference!)
• ?? teaspoon baking soda (about 2.5g)
• ?? stick unsalted butter, softened (113g)
• ?? cup dark-brown sugar (about 150g, packed)
• ?? large egg
• ?? teaspoon pure vanilla extract (about 5ml)
• 5 ounces semisweet chocolate, chopped (about 140g)
• ?? cup turbinado sugar (about 100g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these cookies extra special:

• Dutch-process cocoa powder: This is key for a richer, smoother chocolate flavor and a darker color. Natural cocoa powder will work in a pinch, but the flavor won’t be quite as intense.
• Turbinado sugar: Also known as raw sugar, turbinado sugar adds a lovely crunch and a subtle molasses flavor. It’s what gives the cookies that beautiful speckled look.
• Cayenne pepper: Don’t be scared! A little cayenne goes a long way. It doesn’t make the cookies overwhelmingly spicy, just adds a warm, subtle heat that complements the chocolate beautifully. Feel free to adjust the amount to your liking – I’ll give you some tips on that later.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, ginger, salt, cayenne pepper, and baking soda. Make sure everything is nicely combined.
3. In a separate, larger bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes a few minutes with an electric mixer.
4. Beat in the egg and vanilla extract until everything is fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just blended. Be careful not to overmix – that can make the cookies tough.
6. Fold in the chopped chocolate. I love using a good quality semisweet chocolate, but feel free to use your favorite!
7. Roll the dough into 1-inch balls. This is where things get fun!
8. Roll each ball in turbinado sugar, coating it evenly.
9. Place the dough balls about 2 inches apart on the prepared baking sheet.
10. Bake for 10 minutes, or until the edges are set and the surfaces crack slightly.
11. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• Use room temperature ingredients: This helps everything blend together smoothly.
• Chill the dough (optional): If you have time, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.

Variations

Want to get creative? Here are a few ideas:

• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.
• Vegan Adaptation: Substitute the butter with a vegan butter stick and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes).
• Spice Level Adjustment: For a milder spice, reduce the cayenne pepper to ¼ teaspoon. For a real kick, increase it to ¾ teaspoon! My friend, Priya, loves adding a pinch of chili powder too.
• Holiday/Festival Adaptations: During Christmas, I like to add a sprinkle of crushed candy canes to the turbinado sugar. For Diwali, a few chopped pistachios would be lovely!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also make a fantastic addition to a dessert platter.

Storage Instructions

Store leftover cookies in an airtight container at room temperature for up to 3 days.

FAQs

Let’s answer some common questions:

• What is Dutch-process cocoa powder and why is it used in this recipe? Dutch-process cocoa powder is cocoa powder that has been treated with an alkaline solution, which neutralizes its acidity. This results in a smoother, less bitter flavor and a darker color.
• Can I substitute the turbinado sugar with regular granulated sugar? You can, but the cookies won’t have the same crunch or subtle molasses flavor.
• How can I adjust the spice level of these cookies? Start with the amount of cayenne pepper listed in the recipe and adjust to your liking. Remember, you can always add more, but you can’t take it away!
• Can these cookies be made ahead of time? You can make the dough ahead of time and store it in the refrigerator for up to 2 days.
• What is the best way to store leftover cookies to maintain their freshness? Store them in an airtight container at room temperature.
• Can I freeze the cookie dough? Absolutely! Roll the dough into balls, place them on a baking sheet, and freeze for about 30 minutes. Then, transfer the frozen dough balls to a freezer bag and store for up to 2 months.
• What type of chocolate works best in this recipe? Semisweet chocolate is my go-to, but you can also use dark chocolate or milk chocolate, depending on your preference.

Enjoy these spicy little treats! I hope they bring a little warmth and joy to your day. Let me know in the comments how they turn out for you!