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Spicy Chocolate Crinkle Cookies

I just got back from a trip to the Bahamas this week!  I loved being back home in Nassau, but now I'm back in the cold and rainy Northeast.  You can't have it all.  To cope, Ive been inhaling those Chili Nut M&M's.  Remember when I talked about them a few weeks ago?  Well, it's still a thing that is happening.

Since I've been obsessively purchasing bags of these candies for the past few weeks, I was reminded of the chocolate cayenne cupcakes that I made EONS ago (how has it been almost 6 years!).  I loved those, but I had totally forgotten about them.  I try not to make the same recipe twice, so I decided to make a cookie variation using the same flavor concept.  Since I also hadn't made cookies in a while, this actually worked out perfectly!

I have to admit that I ended up "taste-testing" quite a few of these cookies.  They were so delicious!  In spite of their crinkly appearance, the cookies were soft and chewy.  And of course there was the spicy kick at the end that I really enjoy.  I definitely recommend you make these and take them everywhere with you.  You can make a ton of friends in one day by sharing.  Or you could sit at home and eat them all.  I won't tell.
 

Spice Chocolate Crinkle Cookies
adapted from Brown Eyed Baker
makes ~2 dozen cookies, depending on size of the cookies

Print Recipe

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • 4 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar

1) Preheat the oven to 325 degrees F.  Line 2 baking sheets with parchment paper.

2) In a medium bowl, combine the flour, cocoa powder, baking powder, cayenne pepper, and salt.  Set aside.

3) In a large bowl, use a whisk to blend together the brown sugar, eggs, and vanilla.  Set aside.

4) Add the unsweetened chocolate and the butter in a small bowl.  Microwave at 50% power for 15-30 seconds, stir, and repeat until melted, about 1-2 minutes.

5) Pour the chocolate and butter mixture into the wet ingredients (egg mixture).  Stir until combined.

6) Fold the dry ingredients (flour mixture) into the chocolate batter.  Fold only until all the flour has been incorporated.  Do not overmix!  Allow the dough to sit at room temperature for 10 minutes.

7) Pour the granulated sugar and the powdered sugar into 2 small, separate bowls.  Use a tablespoon or cookie scoop to gather 1 - 2 tablespoons of dough.  Use your hands to roll the dough into a ball.

8) Place the ball of dough in the bowl of granulated sugar.  Roll around to cover the ball in the granulated sugar.

9) Move the ball to the bowl of powdered sugar.  Roll around to cover the ball in powdered sugar.

10) Place the dough balls on the prepared baking sheets, evenly spaced out.  Depending on the size of the cookies, you may need to make use a 3rd baking sheet.

11) Bake the cookies, one sheet at a time, for about 12 minutes, until they are puffy and cracked and the centers are still a bit soft.  Rotate the cookies halfway through the baking process.  Allow cookies to cool completely on the sheet before serving.