Chili-Chocolate Crinkles

Cayenne pepper and chili powder are the secret ingredients in these rich chocolate cookies.

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Chili-Chocolate Crinkles

Yield: 4 dozen cookies Prep 30 mins Start to Finish 1 hr 15 mins


  • 1 stick unsalted butter, at room temperature, plus additional for cookie sheets
  • 1 1/2 cups  all-purpose flour
  • 1/2 cup  Dutch process unsweetened cocoa
  • 1 1/2 teaspoons  baking powder
  • 1 teaspoon  chili powder
  • 1/4 teaspoon  salt
  • 2 pinches cayenne pepper
  • 1 cup  granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon  vanilla extract
  • 1 cup  toasted walnuts (4 oz.), chopped
  • 1 cup  bittersweet chocolate chips
  • 1 cup  confectioners' sugar


1. Preheat oven to 350 degree F. Lightly grease 4 cookie sheets with butter.

2. Sift together flour, cocoa, baking powder, chili powder, salt, and cayenne in a medium bowl.

3. Beat together butter and sugar in a large bowl on high speed until fluffy, about 3 minutes.

4. Add eggs and extract, beating until combine well, about 3 minutes.

5. Reduce speed to low and gradually add flour mixture, beating just until combined. Fold in walnuts and chocolate chips. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.

6. Place confectioners; sugar in a shallow bowl. Scoop out dough and roll into 1-1/4-inch balls. Roll in confectioners; sugar; coating well. Transfer to prepared cookie sheets, placing 1 inch apart.

7. Bake cookies, 2 sheets at a time, in upper and lower thirds of oven, switching positions halfway through, until just set, about 12 minutes (do not overbake). Transfer cookies on sheets to racks and cool 5 minutes. Using a metal spatula, transfer cookies to rack and cool completely. Makes 4 dozen cookies.

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