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!
- 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.
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.
Great soft cookie with lovely afterglow in the mouth!!!! I did not have the patience to refrigerate for an hour. My cookies were little mounds, they did not spread like the other pics....maybe that's cause other people added a bit of milk. Next time I think I will omit the chocolate chips and roll the dough into a log in wax paper and slice them. I like doing this cause I just bake a few at a time and then I always have fresh cookies. I am also not tempted to each them all!!!