By cozycook on December 21, 2007
Photo by Ambervim
Photo by Ambervim
"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!"
Serving Size: 1 (1261 g)
Servings Per Recipe: 1
"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!!!"
"I, being a bit of a bullheaded chef, did not follow the recipe. I did what I always do. I read it over, fell in love with it, got everything set up, then dumped everything into one bowl and stirred. And stirred. And stirred. It was very powdery. I sorta regret not having the patience to cream the sugar and butter. I solved it by adding a little water and a little milk, though.
Since I needed them for my sister's event, which she had to be at in about two hours, I skipped the refrigeration step too. Amazingly, these turned out great. They're full of flavor, leave a delightful tingle, and are beautifully soft and warm. My little sister tried one, and immediately asked for another. She also demanded I make them again some time. Therefore, five stars from me, on behalf of us both."
"I forgot to mention my alterations to this recipe! It's second nature to me now so it slipped my mind. I used spelt flour instead of all-purpose and soy-free Earth Balance instead of butter (a little less than the amount called for, as it's oily)."
"Excellent! I followed the recipe to the letter. (The 2nd time) I did not use chocolate chips (they disappeared) the cayenne pepper (it disappeared) so I used the following white pepper, nutmeg and allspice. (These would give it a kick or bite like cayenne pepper. It was very thick stiff batter, so I added about 1/8 cup of milk, mixed and let it set in the frig, covered overnight. and baked the next morning. Wait until our son gets home, he loves "spicy hot foods" I know he used the missing items and my 1" ice cream scoop too. It is probably in a ice cream carton somewhere! Ha. Thanks for posting. I served with Rhubarb Crumble posted by Jenpo for a dinner party tonight! Delicious!!!"
"I used Splenda white sugar & regular brown sugar. Taste great. Using a 1" cookie scoop, my recipe made 67 cookies. The one hour chill time should be added to the prep time."
"Great cookies, & a big hit with my friends! HOWEVER, droping the dough by the teaspoonful gave me almost 60 cookies, & that changes the 'Nutrition Facts' box considerably! Definitely a keeper!"