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Why I Love This Spicy Dark Chocolate Cookie Recipe
While I love a holiday and reason to celebrate Halloween is one I am not overly into. Growing up in a rural setting didn’t really lend to a great trick-or-treat neighborhood although I do remember dressing up one time as a carebear, I do t think I chose the costume. Since I don’t deck out the house for Halloween, I mean don’t worry pumpkins are all over, I have plenty of time to bake a cookie of the month. In honor of the dark and scary holiday, I made an extra dark chocolate cookie with spicy notes, which honestly just enhance the cocoa! These sound odd but the spices really bring out the deep chocolate and create such a rich cookie!
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Serving & Storage
To serve – Serve at room temperature so the centers stay soft and chewy. Pile on a plate or cake stand and, if you like, sprinkle a little flaky salt or extra cocoa powder on top.
To store – Store in an airtight container for up to 5 days. Alternatively, freeze in a single layer, then transfer to a container with parchment between layers for up to 2 months.
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Spicy Dark Chocolate Cookies
Ingredients
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 ½ cups dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 2 tsp vanilla extract
- 4 oz 100% dark chocolate
- ¾ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp kosher salt
- ¾ tsp ground cinnamon
- ¾ tsp chipotle pepper powder
- ¾ tsp cayenne pepper powder
- ¾ cup pepitas (pumpkin seeds)
- 2 cups bittersweet chocolate chips
Instructions
- Preheat oven to 350°F. Place pepitas on a baking sheet in an even layer and toast in oven 10-12 minutes until lightly golden. Set aside to cool.
- In a microwave-safe bowl, break up chocolate and heat in 30-second increments, stirring until melted. Set aside to cool slightly.4 oz 100% dark chocolate
- In the bowl of a stand mixer, cream butter and sugars until light and fluffy.16 tbsp (2 sticks) unsalted butter, 1 ½ cups dark brown sugar, ¾ cup granulated sugar
- Add eggs and yolk, one by one, mixing after each until incorporated.2 large eggs, 1 egg yolk
- Stir in vanilla and prepared melted chocolate.2 tsp vanilla extract
- Using a colander, sift the cocoa, flour, salt, baking soda, and spices. Mix together until no dry streaks remain.¾ cup Dutch-process cocoa powder, 2 cups all-purpose flour, 1 ½ tsp baking soda, 1 tsp kosher salt, ¾ tsp ground cinnamon, ¾ tsp chipotle pepper powder, ¾ tsp cayenne pepper powder
- Stir in pumpkin seeds and chocolate chips.¾ cup pepitas (pumpkin seeds), 2 cups bittersweet chocolate chips
- Using a 2-ounce cookie scoop, make cookies and place on a parchment-lined baking sheet.
- Bake in preheated oven for 12-15 minutes until the edges are just set.
- Remove from the oven and let cool on pan for 5 minutes. Remove and finish cooling on racks.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
