Chef John's Chili Chocolate Cookies Recipe - Allrecipes.com
Chef John's Chili Chocolate Cookies Recipe
5 Photos
Chili Chocolate Cookies
See how a dash of cayenne pepper really draws out the chocolate flavor. See more
  • READY IN 45 mins

Chef John's Chili Chocolate Cookies

Read Reviews (16)

"Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 24 Cookies Change Servings
Check All Add to Shopping List

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line two baking sheets with parchment paper or silicone baking mats.
  3. Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
  4. Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
  5. Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
  6. Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
  7. Fold flour mixture into sugar and chocolate mixture until combined.
  8. Stir in dark chocolate chips and liqueur-soaked currants.
  9. Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
  10. Bake in the preheated oven until cookies are almost set, about 12 minutes.
  11. Remove from the oven and leave on baking sheets to cool, 5 minutes.
  12. Transfer to cooling rack and allow to finish cooling, 5 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 45 mins
ADVERTISEMENT

Reviews More Reviews

May 11, 2012

I made this recipe just as Chef John said to, right down to the grinding of the black pepper. But it was that pepper that made me rate this a 4 rather than a 5. We thought 1/2 teaspoon of the black pepper was just a little too much, and for that ingredient in a cookie, that is more important than if this were a main dish of some sort. I would suggest trying only 1/4 teaspoon. I loved how the cookies retained their shape and how wonderfully chocolatey they are. I baked them on parchment for 11 minutes and that was perfect---just a little underdone in the middle. It was hard to find the currants, but Sprouts had them! I got about 30 cookies with a 2-tablespoon scoop. I'll definitely make these again with my adjustment. Thanks, Chef!

— 
May 18, 2012

Awesome cookies! I like to try my best and make the recipes the first time exactly like they are written but I had a hard time finding dark chocolate chips. I substituted the left over 2 ozs of bittersweet chocolate from the 4oz bar, chopping it into 1/2 inch pieces. I used good chocolate, fresh ground black pepper and opened a new jar of cayenne. I baked them on parchment at 350 for 12 minutes, cooled on the pan for 5 minutes and transferred to the rack. I had a "warm" cookie and one that had set a couple of hours. I preferred the one which sat as the flavor was much better. Oh and it was so good with a cup of espresso. Thank you so much for the recipe! BTW this is my first review after trying many, many recipes. They were that good!

— 
Dec 10, 2012

OMG - These cookies are WONDERFUL! I've pinned them on Pinterest, posted them on Facebook and am giving out batches in my annual cookie offerings. I've rated them "PG-13" because small humans may not appreciate the way these wonderful cookies bite back, but I promise it's just a little nip - just enough to let you know there's some pepper in there somewhere. I followed the recipe exactly and they all came out perfectly. The hardest part was making them uniform in size and shape, but I was more than happy to eat the "misshapen" cookies ... I'll be make another batch before the 2012 holiday season is over! YUMMMMM!

— 
Jan 11, 2013

The cookies are fabulous. Not inexpensive, but fabulous. I don't substitute ingredients in a recipe, so what you see is what you get. Did I say fabulous? Fabulous.

— 
Dec 16, 2012

Excellent recipe. A crowd pleaser. Currants are hard to find in our area, so I used dried cranberries which add a little hint of tartness to the cookies.

— 
Mar 07, 2013

Awesome cookie! Very rich and decadent with complex flavor. I made a few changes- used cranberries instead of currants, 2 tbsp very strong coffee instead of kahlua, halved the black pepper, doubled the cinnamon and used 3/4 tsp freshly ground dried chilis instead of cayenne. I also topped each cookie with a small chunk of candied chili pepper before baking. Will make them again!

— 
Mar 30, 2013

This time I added about a half cup of walnuts, and shazaam, now these cookies are excellent.

— 
Mar 06, 2013

I tried this recipe but without the Kahlua because I can't take alcohol. The recipe was good but it was too much chocolate for my taste. I would add 1 cup walnuts instead of more chocolate chips. Other than that, I thought it was really good. I love the pepper and the cayene pepper in it.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Chili Chocolate Cookies

See how a dash of cayenne pepper really draws out the chocolate flavor.

Play Video
Chef John's Classic Peanut Butter Cookies

See how to make America’s favorite cookie.

Play Video
No Cholesterol Chocolate Chip Cookies

These amazing cookies are good for the heart AND for the taste buds.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States