Recipe by Chef John
"These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne, which to some may seem like an odd addition. But one taste and you'll understand the method to this madness."
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coffee-flavored liqueur (such as Kahlua®)
freshly ground black pepper
eggs at room temperature
amazing! the cayenne and black pepper don't add spicy heat; they draw out the chocolate flavor. the spice is way in the background. perfect.
I was so excited to try these cookies. First of all, you neglected to put in where you add the flour mixture. I added it after the chocolate to the eggs/sugar. I did not really think the cayenne/pepper made much of an impact. If I did not know there was pepper in the recipe, I would have never suspected. I will not make these again, but will search for the perfect chocolate/pepper combo because I have heard it is fantastic.
These were great and surprisingly easy to make! I followed the written recipe to a tee as well as watched Chef John's Video on how to make them for more clarification! They certainly have a little kick to them and the taste savors in your mouth for some time after eating just one! Great little treat!
Although I can't honestly say this is the best chocolate cookie I've ever tasted, I can undoubtedly say it's the best chocolate cookie I've ever made. I think the cayenne kind of opens up the taste buds a bit and really let's the chocolate shine. I like things a little spicy, so I'm not complaining, and I don't think anyone would ever consider these "hot" or "spicy" but, there's definitely a little hint of heat left over after eating these. I found them to be truly delicious.
I did make one change (by accident.) I used semi-sweet baking chocolate instead of the bittersweet. (I picked up the wrong chocolate at the grocery store, and didn't want to make a trip back.) LOVE them.
So these were suggested to me today and I was like, hm, I do enjoy spicy chocolate, I'll make a batch!
But I ended up changing A LOT so I gave the original recipe four stars, since I can't really speak for it! I completely omit the kahlua and currants since we had none around the house, Replaced bittersweet chocolate with semisweet chocolate, an extra 1/4 cup of flour (my batter seemed way too thin!) and upped the cinnamon and cayenne to 1/4 teaspoon. I also added 1/4 teaspoon of nutmeg since I really enjoy all sorts of spice with my chocolate. Oh! And I halved the amount of chocolate chips.
A lot of changes but the result is a delicious spicy soft cakey chocolate chip cookie :)
I made these and was disappointed. I was expecting a lot more from these as I'd watched the video and was excited to try them because of the interesting ingredients. I think the chocolate was too bitter...maybe semi sweet chocolate chips would have been a better choice. I am not a sweet lover so I though this would have a deep dark chocolate flavor and instead they were a bit bitter....might try again. Did enjoy finding currants and do prefer those over raisins for baking. I give these recipe 3 stars for the adventurous ingredients.
I really wanted to be wowed with all these interesting ingredients. I even made a trip to the liqueur store to get Kahlua. I didn't have currents, but used minced prune. These were good, but not to-die-for. I might try baking them less (I took mine out at 12 minutes) to make them more chewy. The current photo doesn't match the brown cookie btw.
These were really good. Very chocolatey. The chocolate chips added a nice crunch. These were somewhat spicy, though, which is actually what I wanted, so that was good. Maybe I used more cayenne than this calls for, as I just estimated since the smallest measuring spoon I have is a quarter teaspoon. I don't know, but there was an obvious spiciness to them; everyone who tried them noticed it. But as I said, it's good that they're spicy.
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Chocolate Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 65
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