Spicy Chocolate Chip Cookies
Turn up the heat on your dessert game with these Spicy Chocolate Chip Cookies—a bold twist on a classic favorite! Featuring a perfect balance of sweet and spice, these cookies blend warm cinnamon, a hint of cayenne pepper, and optional chili powder for an extra kick. Each bite is packed with gooey semi-sweet and rich dark chocolate chips, creating a decadent, crave-worthy contrast to the subtle heat. With a quick prep time of just 15 minutes, these cookies are easy to whip up and bake to soft, chewy perfection. Whether you serve them warm for a molten chocolate experience or let them cool for a chewy-spicy delight, these cookies are guaranteed to excite your taste buds. Perfect for adventurous foodies or anyone looking to jazz up their cookie jar!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup dark chocolate chips
- 0.25 teaspoon chili powder (optional, for extra spice)
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and cayenne pepper (add chili powder if you want extra heat).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure soft cookies.
Fold in the semi-sweet chocolate chips and dark chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they will set as they cool).
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve warm for gooey chocolate or at room temperature for a chewy-spicy treat. Store leftovers in an airtight container for up to one week. Enjoy!
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 423.0 g | 154% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 195.3 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 351 mg | 27% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
