Chocolate Chili Cookies

Chocolate Chili Cookies requires roughly 1 hour from start to finish. This hor d'oeuvre has 164 calories, 2g of protein, and 6g of fat per serving. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 36. 142 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Serious Eats. This recipe is typical of American cuisine. If you have salt, unsalted butter, eggs, and a few other ingredients on hand, you can make it. The Super Bowl will be even more special with this recipe. Overall, this recipe earns an improvable spoonacular score of 9%. Try Chili Chocolate Chocolate Chip Cookies, Chocolate Chili Banana Cookies, and Spicy Chili Chocolate Cookies for similar recipes.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat oven to 350°F. Grease or line two baking sheets. 2 In a medium bowl, whisk together cocoa powder, flour, salt, and chili powder. 3 In a large bowl, beat together butter and sugar until light and fluffy, about 4 minutes. Mix in eggs and beat for another minute. Beat in flour mixture and continue to beat until dough has become smooth and cohesive, about two minutes. 4 Split dough in two equal parts. Roll each half into a 1 1/2 inch wide log. Wrap each log in plastic wrap. Let dough chill in refrigerator for 1 hour. 5 Cut dough logs into 1/2-inch thick coins. Arrange coins on baking sheets. Bake until evenly lightened in color but still chewy in texture, about 16 minutes. Let cookies cool before dusting with confectioners sugar and extra ancho chili powder, if desired.

 

Step by step:

1. 1

2. Preheat oven to 350°F. Grease or line two baking sheets.

3. 2

4. In a medium bowl, whisk together cocoa powder, flour, salt, and chili powder.

5. 3

6. In a large bowl, beat together butter and sugar until light and fluffy, about 4 minutes.

7. Mix in eggs and beat for another minute. Beat in flour mixture and continue to beat until dough has become smooth and cohesive, about two minutes.

8. 4

9. Split dough in two equal parts.

10. Roll each half into a 1 1/2 inch wide log. Wrap each log in plastic wrap.

11. Let dough chill in refrigerator for 1 hour.

12. 5

13. Cut dough logs into 1/2-inch thick coins. Arrange coins on baking sheets.

14. Bake until evenly lightened in color but still chewy in texture, about 16 minutes.

15. Let cookies cool before dusting with confectioners sugar and extra ancho chili powder, if desired.

Nutrition Information:

covered percent of daily need