Cinnamon Chocolate Chili Cookies

  • 2 1/4 C flour
  • 1/2 C unsweetened cocoa powder
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 8 oz unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 large eggs
  • 2 t cinnamon
  • 1/2 t chili powder (optional)

Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Credits: Adapted from Cleanse Your Palate


31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.

19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.

A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.

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Chocolate Velvet Cookies

  • 2 C flour
  • 2 T cocoa
  • 1/2 t baking powder
  • 1/4 t salt
  • 4 oz/~110g unsalted butter
  • 1 C brown sugar, packed
  • 1 egg
  • 1 t vanilla extract
  • 1/2 C buttermilk
  • red food coloring (optional)

Preheat oven to 190C. Mix together flour, cocoa, baking powder, and salt. In a separate bowl, cream together butter and sugar. Beat in egg. Add vanilla.

Add the flour and buttermilk to the flour alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour, until blended in. Do not overbeat. Add food coloring, if using.

Line a baking tray with baking paper, and drop the dough onto it in dollops with a spoon. Bake 7-9 minutes.

Credits: Adapted from Red Velvet Whoopie Pies.


2014-02-22: I’d had a mediocre Saturday, and when it started raining just when we’d gone outside today, I decided we needed cookies. I don’t have any food coloring, I didn’t want to bother with cream cheese frosting, and don’t own a piping bag, so this was the result. At first I tried using my spritz spritzer, but the dough is too sticky for that to work.

Cinnamon Chocolate Chilli Bread

  • 10 oz white flour
  • 2 oz cocoa
  • Lots of cinnamon
  • Not so much chilli powder
  • 1/2 t salt
  • 1 t sugar
  • 1 package yeast
  • ~1.5 T butter
  • 300ml warmed milk

Mix together flour, cocoa, cinnamon, chilli powder, salt, sugar, and yeast. Add the butter and mix it in with your fingers until it disappears. Make a well in the middle of the flour and pour the milk in, stirring until a dough forms. Knead on floured surface for 5 minutes, and then place in oiled bowl. Let rise 1-2 hours or until doubled. Turn out onto floured surface and punch down with fist; let sit for 10 minutes. Oil a loaf pan, and use your hands to spread the dough into a rectangle as wide as the loaf pan is long. Fold into thirds, and place in pan fold-side down. Let rise again 40-80 minutes until it reaches the top of the pan. Bake in 220C oven for 20 minutes (more if your oven doesn’t run hot like mine).

Credits: Originally posted on LJ.