Prep 15 mins
Cook 12 mins
They taste like normal chocolate cookies at first and then, the heat warms your tongue! Very addictive cookies. I wasn't sure how these would turn out, but I made them for the Christmas party this year and they were a huge hit!
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 cups flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1 cup chocolate chips
- Preheat oven to 350°F.
- Cream butter and both sugars until fluffy.
- Add eggs and blend well.
- Add cayenne, cocoa, baking soda and salt and blend very well. It's important to blend this stage completely so that heat is evenly distributed.
- Add flour and blend.
- Fold in chips.
- Refrigerate for one hour.
- Drop teaspoonfuls onto lightly greased cookie sheet.
- Bake 10-12 minutes.
These are amazing! At first i forgot to add the flour, I have no idea how... but I went back and read the recipe and then added the flour. Before I added the flour I made 3 cookies with Tabasco in it, they aren't that bad but would be better if I had put flour. After I put the flour in I made 4 with banana and lime and they look amazing but I have yet to try them. The regular ones are really good! I added 2 teaspoons of chili powder because I didn't have cayenne pepper. I going to try adding some vanilla and cinnamon next time I make this.
Seriously my favorite cookie. So amazing!! I add a little more cayenne but that's it.
I LOVED the chocolate/cayenne pepper combination. I will definitely be making this recipe again.
I did make some alterations that I wanted to note. First, I reduced the recipe to 20 servings, but for whatever reason, when I did that, the dough was far too dry. I added in an extra egg and that mostly solved the problem. In addition, I added a teaspoon of cinnamon for some extra spiciness, as well as a teaspoon and a half of vanilla.
The reason I gave this 4 stars rather than 5 is although I loved the flavors, the texture didn't seem quite right-- I guess I was expecting a slightly chewier cookie, and these came out more on the light side. I might try using vegetable oil instead of butter next time and seeing if that produces more of a dense cookie.