Chocoholics unite! I have a super spicy chocolate cookie recipe that will knock your socks off….or at least leave you with a faint burning sensation in the back of your throat 😉 Soft, gooey and rich chocolate cookies, spiced with cinnamon, nutmeg and CAYENNE (!!!) and studded with chunks of K’ul dark chocolate. Super Spicy Mexican Chocolate Cookies were developed….you know….to honor Cinco de Mayo!
In honor of Cinco de Mayo, I wanted to share these Super Spicy Mexican Chocolate Cookies with you! I live in California and in an area that is heavily cultured in hispanic tradition. I’m pretty sure we will have a Cinco de Mayo parade in Modesto…dancing Mexican horses (my favorite!) and all! Buuuuut I think I will just stay home and celebrate by eating these cookies 😉 I mean what’s better than eating chocolate cookies, while watching Netflix, in your pajamas?? Yeah. That’s what I thought!!
These chocolate cookies are different from your regular chocolate cookie because of the spices I added (hence the name–duh). I wasn’t entirely sure you would taste the ground cayenne after I baked the cookies, but you totally can! I mean you don’t taste the cayenne spice, you taste the chocolate, but you do get that gentle burning sensation in the back of your throat after taking a bite. These cookies are kind of fun like that.
So Foodlyn recently sent me a box of K’ul 70% Dark Chocolate Bars to develop some recipes with. I resisted every urge to just eat the chocolate (because the chocolate is THAT yummy — and I am not an eat-chocolate-plain kind of girl either!), so I could make y’all a few recipes. And this chocolate cookie recipe has stolen my heart. I can’t decide which is better: the chocolate cookie base made using rich Chocolate Extract from Ballard Extracts or the K’ul Dark Chocolate chunks in the dough. But that’s where quality matters! K’ul Chocolate is artisan crafted and made from the rarest cacao bean (plus their chocolate is vegan, organic and non-GMO!). You can’t buy K’ul Chocolate at the grocery store, but that’s why we are lucky to have Foodlyn! You can order it from them! And look…I just saved you a trip to the grocery store. You’re welcome 🙂
You definitely need to refrigerate or freeze this cookie dough before baking though. I popped my dough in the freezer for an hour, then scooped and baked! Just enough time to do some laundry, clean the kitchen and send some emails…..and get on Instagram, Facebook and Pinterest. What?! I have a blog to run here!
Mmmm…this cookie dough. I just want to eat all the dough!!
I made nine huge cookies. Because I like big, huge, ooey, gooey cookies. You can make yours smaller though…just don’t blame me when you eat three in one sitting.
Super Spicy Mexican Chocolate CookiesPrint Recipe
- 1/4 cup canola oil
- 1 tablespoon unsalted butter, room temperature
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature
- 1 tablespoon Ballard Extracts Chocolate Extract (or vanilla extract)
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder (I used Hershey)
- pinch of salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- pinch of nutmeg
- 1 teaspoon baking soda
- 3/4 cup chopped K'ul 70% Dark Chocolate chunks (or your favorite kind of chocolate)
In the bowl of your stand mixer, affixed with the paddle attachment, add the canola oil, butter, white sugar and brown sugar and mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Beat in the egg and the extract into the mixture.
Change the mixer speed to low and slowly add the flour, cocoa powder, salt, cinnamon, ground cayenne, nutmeg and baking soda and mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are incorporated. Fold in the chocolate chunks. Put the bowl of cookie dough in the refrigerator or freezer for an hour to chill.
Once your dough has chilled, preheat the oven to 350-degrees and line a large cookie sheet with parchment paper. Use a large cookie scoop to scoop large cookie dough balls onto the cookie sheet. Leave a few inches between the dough balls because the cookies will spread.
Bake cookies in 350-degree oven for 8-9 minutes. Cookies may appear underdone, but they continue to bake on the cookie sheet after you remove them from the oven. Let cookies cool on the cookie sheet until set, and then transfer to a wire rack to finish cooling completely.
Store cookies in an airtight container at room temperature. Cookies will stay soft for several days.
You can adjust the level of spiciness in these cookies (especially if kids are eating these). These cookies pack a punch…so if you aren’t that into super spicy foods, then use 1/4 teaspoon of ground cayenne instead. These would be yummy without any cayenne in them too—if you just want a yummy chocolate cookie.
These cookies actually took me back a few years, to one of my favorite cookies I used to make with my stepdaughter, Brooke. She loved these chocolate cookies I used to make (ahhhhh….it was from a mix). So I was kinda excited about how these cookies turned out, since they were a dead ringer for those cookie mix cookies Brooke and I loved so much (minus the spice part hehehe)!!
Here’s a fabulous idea….grab a bowl of vanilla ice cream, pop a cookie in the microwave for 5 seconds to heat up, put the warm cookie on top of the ice cream and drizzle with chocolate sauce. Mmmmmm. I have good ideas, huh?
I loved the chunks of K’ul Dark Chocolate in these cookies!
Ooey….Gooey….the only way I like my cookies!
Okay…so of all the cookies and other things I bake, I have to say these cookies are my new #1 favorite. So I was excited to have James try them, and then James was like, “Um no” after taking one bite. Cough-cough…too spicy. So I changed the name from Spicy Mexican Chocolate Cookies to Super Spicy Mexican Chocolate Cookies and sent these cookies to the firehouse for the guys to try. I needed more opinions! And yeah…verdict was?? The guys loved them and said James was crazy for thinking these cookies were too spicy.
So tell me. Do you like spicy foods??
If you would like to buy the Ballard Extracts Chocolate Extract I used in todays recipe, click HERE. If you would like to purchase the K’ul 70% Dark Chocolate I also used in the recipe, click HERE. Both items are sold from Foodlyn, which is like an online farmers market. One of the cool things about Foodlyn (besides all of the unique and amazing food products they sell), is that they give 25% of their profits back to charitable organizations!
I let James steal one of my K’ul Chocolate Bars to give to Ethan…this 10-year old LOVES dark chocolate and he loved the K’ul Chocolate Bar! Ethan: “I am going to take tiny bites so it lasts longer.” Proof right there that K’ul Chocolate is amazing! 😉
Note: Foodlyn provided me with the K’ul Chocolate and Ballard Extracts I used in this recipe. All pictures, recipe, thoughts and opinions are mine. I do not make any money off this post or if you purchase anything by clicking on the links. I believe in Foodlyn’s cause and the products they sell, which is why I share that information with you!