"These chewy chocolatey cookies will have everyone wondering how you packed so much flavor into one cookie! I have tried many chili cookie recipes and couldn't find one I loved. I played around enough and these heavenly little nibbles were born. They have just enough kick to keep everyone reaching for more!"
Chocolate Chili Cookies Recipe
1/3 cup dried cranberries
1/3 cup dried cherries
1/3 cup raisins
4 T. coffee liquor
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. black pepper
1/8 - 1/4 tsp. cayenne pepper (to taste)
2 large eggs at room temperature
3/4 cup packed light brown sugar
1 T. pure vanilla extract
Directions Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
In a small saucepan, combine dried fruit, raisins and coffee liquor. Bring to a simmer over medium heat and remove from heat immediately.
Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In a separate bowl, sift together flour, baking powder, salt, cinnamon, black pepper and cayenne.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy, about 3 minutes. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined.
Stir in fruit and coffee liquor mixture.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake until cookies are shiny and crackly yet soft in the center, about 12 to 15 minutes. Cool on baking sheets 10 minutes then transfer to a wire rack to cool completely.
You can use any variation of dried fruit to equal a cup.
Don't worry if the batter seems thin, it should look more like a brownie batter than a cookie dough.
Use 1/8 tsp. cayenne to leave a slight heat on the back of the palate, use 1/4 tsp. for more of a kick!