Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 10,500+ healthy, delicious recipes
Photo of Chocolate chile cookies by WW

Chocolate chile cookies

3
3
3
SmartPoints® value per serving
Total Time
57 min
Prep
15 min
Cook
12 min
Serves
38
Difficulty
Moderate
These are a Texas favorite: a heat spike in an otherwise intensely chocolate cookie. The combination of brown sugar, cayenne pepper, and unsweetened chocolate makes for an amazing tasting treat. For an easy, make-ahead cookie, roll the dough into balls and arrange them in a single layer on a large sheet pan, cover with plastic wrap, and freeze. Once the cookie dough balls are completely frozen, layer them in a freezer-safe container between sheets of parchment paper and store in the freezer. When ready to bake, remove as much of the dough as you’d like and defrost for 20 minutes, and bake as directed.

Ingredients

Cooking spray

2 spray(s)

Unsweetened baking chocolate square(s)

2 oz, chopped

All-purpose flour

1 cup(s)

Baking soda

1 tsp

Table salt

½ tsp

Cayenne pepper

¼ tsp, or more to taste

Packed brown sugar

1 cup(s), dark-variety

Sugar

⅓ cup(s), granulated

Egg(s)

2 large egg(s), at room temperature

Vanilla extract

1 tsp

Sliced almonds

½ cup(s), toasted

Instructions

  1. Arrange oven racks in top and bottom thirds of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.
  2. Place chocolate in small microwaveable bowl and microwave on High for 15 seconds. Stir, then continue to microwave in 15-second increments, stirring after each, until half of chocolate has melted. Remove bowl from microwave and continue stirring until chocolate has melted; set aside to cool.
  3. Whisk together flour, baking soda, salt, and cayenne in medium bowl; set aside.
  4. With electric mixer on medium speed, beat brown sugar, granulated sugar, and eggs until well blended, about 1 minute. Beat in melted chocolate and the vanilla until smooth.
  5. Add flour mixture and almonds; stir just until blended.
  6. Drop by rounded teaspoonfuls onto prepared cookie sheets, spacing mounds about 2 inches apart.
  7. Bake until cookies are firm and slightly puffed, about 10 minutes. Cool on cookie sheets for 5 minutes before transferring to wire rack to cool completely.
  8. Serving size: (1 cookie)

More recipes for you

More recipes for you