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Chili Chocolate Cookies Recipe

User Rating 4 Star Rating (3 Reviews)


Chili Chocolate Cookies Recipe

Chili Chocolate Cookies Recipe

Photo (c) John Mitzewich
If the thought of adding pepper and cayenne chili to a chocolate cookie recipe sounds strange to you, you're not alone! This is a chocolate cookie recipe that needs to be tasted to be believed! You can't really taste the pepper and chili, but the way they bring out the chocolate flavor is amazing.

Makes About 20 Chili Chocolate Cookies

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes


  • 1/3 cup dried currants
  • 2 tablespoons Kahlua
  • 2 ounces bittersweet chocolate
  • 4 ounces unsweetened chocolate
  • 3 tablespoons unsalted butter
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 tsp cayenne pepper
  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1 cup dark chocolate chips


Preheat oven to 350 degrees F.

Combine the currants and Kahlua in small saucepan and place over low heat. When the Kahlua begins to bubble, turn off the heat, stir and set aside.

Combine the chocolates and butter in a metal bowl. Place over a saucepan containing an inch of water. Place over low heat, stirring occasionally, until melted. Remove and set aside.

Combine the flour, baking powder, salt, cinnamon, black pepper and cayenne in a medium mixing bowl. Stir and set aside.

Using a whisk or electric mixer, beat the eggs and sugar until thick and pale yellow in color, about 5 minutes. Add, vanilla and melted chocolate mixture, and stir until combined. Fold in the flour, and then fold in the currants/Kahlua and chocolate chips to form a very loose cookie dough.

Drop by rounded tablespoons onto silicone-lined cookies sheets. Bake 10-12 minutes, until the tops are shiny and the cookies have risen very slightly. Allow to cool on baking sheets for 5 minutes before transferring to racks to cool completely before serving.
User Reviews

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 4 out of 5
Not Too Shabby!, Member lurohamey

I adjusted as follows: Pernod liqueur (instead of Kahlua, which hubby wouldn't like); Dark Chocolate Pomegranate drops (from Costco--use the smallest ones in the bag, or cut them in half or quarters); emulsify the egg/sugar/chocolate mix in the blender attachment of a Magic Bullet (or similar quickie kitchen tool), transfer this to same bowl you scraped the chocolate out of and proceed to folding in flour mix. A tiny bit more liquid & the batter would probably have flattened out more; as is, cookies came out perfect in 10 minutes (my oven runs a bit fast), but were more 'mounded' looking than picture. Still quite yummy; gives a fine after-taste of peppery heat on back of palate & does highlight the chocolate.

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