These Chocolate Cookies are thick, rich, and chocolaty, and made with a hint of cinnamon and chili, Sriracha, for a subtle spicy flavour for a Chili Chocolate Chip Cookie, They have a delicious spicy flavour that kind of snuck up on you. After taking that first bite, by the end of the cookie, it will be tickling your tongue.
These Chocolate Chili Spice Cookies look innocent, but they pack quite a punch.
Spicy Chili and Chocolate Chip Cookies
At first bite, you’ll experience the familiar taste of a chocolate cookie. But wait a few seconds, and you’ll feel the chili from the Sriracha's heat sneaking up on you.
Ingredients
- ¾ cup cup butter unsalted
- ¾ cup muscovado sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 tsp vanilla essence
- 2 tbsps Sriracha Hot Chilli Sauce
- 2 cups cups all-purpose flour
- 2 tsps cinnamon
- 1 tsp cayenne pepper
- ¾ tsp baking powder
- ¼ tsp salt
- 340g bittersweet chocolate chips
Instructions
Preheat oven to 163 degrees C / 325 degrees F. (10 degrees lower for a fan oven)
Prepare baking sheets with parchment paper. (I do spray the trays and paper with Non-Stick Oil Spray for just in case they stick)
- Using an electric mixer or food processor, cream together butter and sugars until they are light and fluffy
- Add in the eggs one at a time, followed by the vanilla and sriracha hot chili sauce.
- In a separate bowl, whisk together all the dry ingredients.
- Slowly add the dry ingredients to the butter base and mix until the flour disappears. Try not to overmix the dough. Fold in the chocolate chips with a large spatula.
- Scoop heaping tablespoons portions out onto baking sheets lined with parchment paper. Give the cookies plenty of room, about 6 per sheet if your baking trays are small.
- Bake for 12 to 15 minutes until they are lightly browned around the edges. Let cool for 5-10 minutes before eating.