Chocolate Chile Cookies

3
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.

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

cup(s), granulated

egg(s)

2 large, at room temperature

vanilla extract

1 tsp

sliced almonds

½ cup(s), toasted

Instructions

  1. 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. 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. 3 Whisk together flour, baking soda, salt, and cayenne in medium bowl; set aside.
  4. 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. 5 Add flour mixture and almonds; stir just until blended.
  6. 6 Drop by rounded teaspoonfuls onto prepared cookie sheets, spacing mounds about 2 inches apart.
  7. 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)

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