I was in possession of a beautiful bar of dark chili chocolate, and I wanted to make some cookies… so…. I combined the two! Instead of using chocolate chips I simply cut the chocolate bar into chunks and tossed it in my dough when the time was right. I tasted the chocolate and fell in love with the way the chili crept up on me. It is subtle and smooth, the perfect amount of chili! Lindt really mastered this one!
I wasn’t too sure if these cookies would be any good so I made a small batch to test out. These cookies definitely go better with a nice red wine than with the traditional milk, but throw a little ice cream between a few cookies and you are in for a treat!
If you just have chocolate chips you can use a 1/4 tsp of chili powder instead!
So, you will need…
- 1 1/4 C. All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 C. Unsalted Butter, room temperature
- 1/2 C. Packed Brown Sugar
- 1/4 C. Granulated Sugar
- 1 Egg, beaten
- 1 tsp Vanilla
- 1 C. Chopped Chili Chocolate
Here was my process…
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a medium bowl, SIFT together flour, baking powder and salt. Set aside.
- In a large bowl combine butter, brown sugar, granulated sugar and beat with your trusty wooden spoon until smooth.
- Add beaten egg and vanilla, beat until well combined.
- Slowly incorporate dry ingredients until everything is mixed entirely.
- Fold in chili chocolate chunks.
- Drop 1 inch balls of dough, 2 inches apart onto prepared baking sheet.
- Bake for 10-12 minutes.
- Sprinkle with coarse sea salt at when they are fresh out of the oven.
If you are up for something different I say give these a try. They aren’t the everyday cookie which makes them that much more fun!