I promise I wasn’t trying to make it all start with a C but here we are, Chocolate & Cayenne Crinkle Cookies. I made this amazing Fudgy Chocolate Crinkle Cookies from Cafe Delites a couple of times now, and I was so pleased with the result that I, off course, wanted to put my own spin on the recipe! This time that involved switching the vanilla for a hot and spicy cayenne pepper.
I must say that the motivation behind the change was not only taste. On that level, I think I had mentioned before my love for Mexican Hot chocolate, made with cinnamon and chili, and therefore I wanted a cookie that was reminiscent of that flavor. I could have used red chili flakes,yes, but to be honest I didn’t find any in Tesco and cayenne was just there, easy to find, and tasting amazingly smoky, hot and ready to use.
On another level, I thought that a sweet and spicy cookie could just be on the list of things to warm you up on a cold winter’s day. And that said, why not warm your S.O. up with some hot chocolate fudgy and indulgent cookies? I mean, who wouldn’t prefer a nice, homemade, warm cookie, over some store bought chocolate? If gifts are inevitable on Valentine’s Day, there’s nothing wrong with a box of chocolates, but if you made something yourself, i.e. cookies, I’d say it makes it all the more tasty. Also isn’t cayenne an aphrodisiac? Wikipedia failed me on this one, so anyone care to research?
Let’s get these cookies started!
Yield: 22-24 Cookies
Prep + Baking time: 30 minutes
Resting time : 1h – Overnight
- 1/2 cup unsweetened cocoa powder
- 1 cup white caster sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp of Cayenne powder
- 1 cup self raising flour
- 1/2 teaspoon salt
- 1/4 cup confectioner’s sugar or icing sugar (for coating)
- 1 Tsp of cayenne pepper (for coating) optional
- In a stand mixer bowl, fitted with the paddle attachment, add the cocoa powder, sugar and vegetable oil. Mix on medium until well combined.
- Add 1 egg at a time, and mix until combined.
- Add the cayenne, flour and salt to the bowl and mix until you a have a soft slightly sticky cookie dough.
- Cover dough with wrap and leave in the fridge for at least 1hour, to overnight.
- About 10 minutes before you want to start baking, turn on the oven to 180C. Line a baking tray with parchment paper.
- In a plate or bowl, mix in the icing sugar and cayenne pepper, if using.
- Take the bowl with dough out of the fridge and scoop 1 tablespoon at a time. Roll each tablespoon in your hands to form a small ball.
- Roll each dough ball in the icing sugar until all coated.
- Place each ball in the lined baking tray, make sure to leave at least another ball worth of space between each cookie, since they’ll spread while baking.
- Bake for 10 minutes at 180C.
- Take out of the oven and control yourself to let them cool down! At least a bit, it’s worth it!
Voila! It’s that easy!
I must say that it’s totally worth leaving the dough to rest in the fridge for at least an hour, it does make the cookies have a little outside crust while the interior is still nice and gooey. I’ve also let part of the dough rest overnight as a test, and to be honest, I don’t think it was worth the wait as the difference wasn’t so palpable. On another note, I do like hot stuff so I did prefer my cookies rolled in a mix of icing sugar and cayenne, since the kick of the pepper was even more pronounced in this version. Maybe I’m not super subtle, who knows? But they still do have quite a warm kick if only rolled in icing sugar, so I’ll leave it up to you to give it a go.
I did divide them in twos and put them in little plastic bags to gift myself, and spread the joy. I’ll be selling them as well, so here’s another plus, they’re actually quite easy to transport like this, in these little bags with a pink bow.
As per usual, you can watch me bake them on my insta stories highlights anytime!
Do share with me if you try the recipe and enjoy it.