Spicy Double Chocolate Crinkles

Spicy Double Chocolate Crinkles

Lorrie Hayes

"Adapted from the Enlightened Cooking blog recipe for Double Chocolate Cookies. A classic dark chocolate cookie with a perfectly chewy texture and versatility. These are wonderful with added notes of cayenne pepper, peppermint, toffee, cinnamon, or anything else you like to pair with chocolate."
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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 32 servings



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Directions

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  1. Preheat oven to 350°F.
  2. Whisk together the dry ingredients (flour through pepper)
  3. In a separate large bowl, cream sugar and shortening at high speed until fluffy and pale (use a stand mixer if you have one; otherwise, an electric hand mixer; if you're particularly athletic, have at it by hand).
  4. Beat in the vanilla, coffee, and egg.
  5. Add the dry ingredients to the wet/sweet ingredients, stir in the chocolate chips, and mix it all together just until incorporated. Don't over-mix or the flour will go tough.
  6. Drop by tablespoonfuls (or small cookie scoop) two inches apart onto parchment-lined cookie sheet.
  7. Bake 11-13 minutes or until puffed in the center (just barely set). Remove from oven; cool on pans 5 minutes.
  8. Remove and cool completely on wire racks.
  9. Optional: Sift powdered sugar over tops of cookies. I do this to separate my spicy and non-spicy batches. Plus, it looks pretty.

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