Ever feel like your taste buds are on a wild rollercoaster, craving both fiery heat and sweet comfort? These Spicy Chocolate Crinkle Cookies are like a cozy blanket with a surprise kick—just the thing I needed after binging the latest season of The Great British Bake Off. Imagine the warmth of cinnamon meeting the unexpected zing of chili, all wrapped up in a fudgy, chocolatey bite.
Steps
- Preheat your oven to 350°F (175°C). In a large mixing bowl, thoroughly combine 3 cups powdered sugar, 3/4 cup unsweetened cocoa powder, 1 tablespoon cornstarch, 1/4 teaspoon salt, and 1/2 teaspoon cayenne pepper. Ensure the dry ingredients are mixed well, using a bowl with high edges to prevent mess.
- Add two large egg whites, one whole egg, and 1 teaspoon vanilla extract to the dry mixture. Begin stirring carefully, starting with a whisk and then switching to a sturdy spoon as the mixture thickens.
- Continue stirring until the powdered sugar fully dissolves into the eggs, forming a very thick and stiff batter. Be patient, as it might initially seem like there isn’t enough moisture.
- Incorporate 1 cup of chocolate chips into the batter, stirring until they are evenly distributed throughout the mixture.
- Line two baking sheets with parchment paper. Drop heaping tablespoons of batter onto the sheets, spacing each drop a couple of inches apart to allow for spreading during baking.
- Bake each sheet one at a time for 14 minutes, or until the cookies are puffed and cracked on top. Allow the cookies to cool completely on the baking sheets before removing them from the parchment paper.
Ingredients
- 3 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 large egg whites
- 1 large whole egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Nutritional Values
Calories: 1695.12kcal | Carbohydrates: 340.8g | Protein: 25.44g | Fat: 46.92g | Sodium: 406.2mg | Fiber: 24.12g
FAQ
- Can I make these cookies without cayenne pepper?
- Yes, you can omit the cayenne pepper for a plain chocolate flavor. Alternatively, you could experiment with other flavors like peppermint extract for a minty touch or cinnamon for a hint of spice.
- What should I do if the batter seems too dry?
- It might initially seem like there isn’t enough moisture, but keep stirring. The powdered sugar will eventually dissolve into the eggs, forming a thick batter. Be patient and use a strong spoon to mix.
- How do I prevent the powdered sugar from making a mess?
- Use a large bowl with steep sides to mix the dry ingredients. This helps contain the powdered sugar and reduces the chances of it spilling over.
- Can I use different types of chocolate chips?
- Yes, you can use either regular or mini chocolate chips based on your preference or what you have on hand. Both work well in this recipe.
- How do I make chocolate peppermint cookies?
- To make chocolate peppermint cookies, simply add one teaspoon of peppermint extract to the batter and top the cookies with crushed candy canes before baking.
Tips
- To manage the spiciness of the cookies, consider starting with 1/4 teaspoon of cayenne pepper if you’re unsure about the heat level, and adjust according to your preference.
- When mixing the eggs and vanilla with the powdered sugar, it may seem dry initially. Keep stirring patiently, as the powdered sugar will eventually dissolve into a thick batter.
- Use a large bowl with steep sides to mix the dry ingredients, which helps prevent powdered sugar from spilling over the edges.
- For a festive twist, add a teaspoon of peppermint extract to the batter and sprinkle crushed candy canes on top before baking to create chocolate peppermint cookies.
Equipment
- Parchment Paper – for lining the baking sheets.
- Large Mixing Bowl with Steep Sides – to mix the ingredients without spilling.
- Strong Spoon – needed to stir the thick batter.
- Baking Sheets – for baking the cookies.
