Sweet Tooth Friday: Spicy Chocolate Chip Cookies

by Allison @ Alli 'n Son on February 10, 2011

It’s Sweet Tooth Friday time again! My absolutely favorite time of the week. Because I love baking and I love sharing.

One of my most favorite things, ever, is spicy chocolate. Sometimes called Mexican chocolate. It has a dash of cinnamon and a hint of pepper. Not enough to light your mouth on fire, but just a touch to give you some kick. I know, I know, it sounds kind of weird. But it’s not. Or at least it’s weirdly awesome.

Chopped Chocolate and Cayene Pepper

A couple of weeks ago a friend was telling me how she once tried some Mexican cookies and they were terrible. Her mouth literally caught on fire after one bit. Okay, that didn’t actually happen. But she said that’s what it felt like. How could you do that to a cookie? Sweet goodness that it is. So of course I set out to find a spicy sweet cookie that was a million times better.

And I did. And she loved them. And so do I. Dare I say this is my new favorite chocolate chip cookie recipe?

There is a secret behind these cookies. And no, it’s not the spice, that just makes them super-duper special. It’s making the dough and letting it sit for at least 8 hours in the fridge. These cookies really need a chance for the flavors to get to know each other, have a couple of dates and then decide to go all the way. You know, just like everything in life.

Spicy Chocolate Chip Cookie Dough

So you have to make this dough ahead of time. Let it chill and do it’s thing. And there will be magic. Oh yes, there will be magic.

Spicy Chocolate Chip Cookies

Spicy Chocolate Chip Cookies {a.k.a. Mexican Chocolate Icebox Cookies}

Adapted from Chow.com
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter (1 stick), room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 2 cups semisweet chocolate chips or finely chopped dark chocolate

In a medium bowl whisk together the flour, baking powder, cayenne, cinnamon and salt. Set aside.

Mix the butter and sugar in a large mixing bowl on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, blend well. Add egg and mix well. On low speed add flour mixture and mix until just incorporated. Fold in chocolate chips or chopped chocolate.

Turn dough onto a piece of plastic wrap, shape it into a log about 12 inches long and 1-1/2 inches in diameter. Wrap tight. {You can totally skip forming it into a log. Just place covered cookie dough in the fridge and form into balls later.} Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.

Preheat oven to 350°F and arrange rack in the middle. Remove cookie dough from the refrigerator and form into 1/2″ to 1″ sized balls. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12-14 minutes.

Cool on a wire rack and drink with a giant glass of milk. As all good cookies should be consumed with.

Ready to link up with Sweet Tooth Friday? I only have a few rules:

  1. Link directly to your post, not to the main page of your blog.
  2. Link back to my blog an/or include the Sweet Tooth Friday button.
  3. Visit a few of the other blogs. Spread the sweet-love!

Sweet Tooth Friday

This post is proudly linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, Tasty Tuesday, It’s a Blog Party, My Sweet and Savory, What’s Cooking Wednesday, It’s a Keeper Thursdays, Foodie Friday, Grocery Cart Challenge, Friday Firsts, Food on Fridays, I’m Loving It, Sweets for a Saturday.

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