I’ve been itching to make these Mexican chocolate chips ever since my green tea chocolate chip experiment. We’re big fans of anything that combines spicy flavors and chocolate. So I kicked these dark chocolate chips up a notch by stirring in some cayenne pepper and cinnamon!
The cayenne pepper gives a kick right after you finish your cookie – it hangs out in the back of your throat and is a really awesome surprise. These particular chocolate cookies are super soft and moist, and are the perfectly chocolatey compliment to the spicy chips!
From the 6oz of hot chocolate chips and chocolate cookie recipe below, we got 18 cookies. Each recipe is easily doubled for a larger batch. Just be sure to warn anyone who you give a cookie to – these are particularly unsuspecting!
Hot and Spicy Mexican Chocolate Chips
6oz semisweet chocolate (half a bag of chocolate chips works fine)
1/2 tsp cayenne pepper (or your choice of spicy flavoring, to taste)
1/4 tsp cinnamon
Prepare for piping your chips by wrapping a piece of tinfoil around a flat surface – cookie sheets work great. Also get your piping or sandwich bag ready (I like to use a tall glass when I’m filling my piping bags; stick the bag inside the glass and wrap the top of the bag around the glass lip).
Melt the chocolate (I use a microwave in 30 second increments, stirring in between). Stir in the cayenne pepper and cinnamon gradually and routinely taste to make sure you don’t go overboard; make sure it’s distributed well throughout. If you accidentally stir in more seasoning than you wanted to, just stir in some more chocolate chips to balance it out.
Put the chocolate mixture into a piping bag (a sturdy ziploc bag also works!) and cut off a very small opening to pipe the chips out of. I find that sometimes, if my chocolate is still too hot, the chips come out looking funny. I take the bag and hold it in front of my open freezer for a few minutes til it sets up a little more, then try to pipe again.
After you’ve run out of chocolate, set them aside to harden (or give them a few in the fridge). They’ll set up quickly! When they’re hard, use a spatula to scrape the chips from the foil.
Soft Chocolate Cookies
(Adapted from AllRecipes.com)
1/2 cup butter or margarine, softened
3/4 cups sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat your oven at 350 degrees F.
Cream butter and sugar (I used a stand mixer). Beat the egg in to the mixture, then add the vanilla.
Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Lastly, add your spicy chocolate chips and gently stir until they’re spread throughout the mixture.
Scoop one-inch balls and place them two inches apart on baking sheets. Flatten with a fork or the back of a spatula.
Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Move to wire racks.
Wow, making your own chocolate chips is so impressive! These sound fantastic :) Love your blog!
I so want to make spicy cookies now!
Nice recipe and I’m willing to give it a try, but I have a question for you.
Do you have any idea how to make semi-sweet chocolate chips out of cocoa powder? I am in Eastern Europe and they are non-existent here and I’m dying for some Toll House Cookies.
Thanks,
William