Best 4 Spicy Chocolate Chip Cookies Recipes

SPICY AND SAVORY CHOCOLATE CHIP COOKIES (AKA SIERRA NUGGETS)

Steps:

• Preheat oven to 350F and grease cookie sheets.
• In a medium bowl, combine flour, baking soda, salt and spices; set aside.
• In a large bowl, cream butter and sugars until smooth.
• Mix in milk, vanilla, and beaten eggs.
• One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl), coconut, chocolate chips, and walnuts (if using), just until each addition is incorporated.
• Drop dough by well rounded teaspoonfuls onto greased cookie sheets.
• Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.

SLIGHTLY SPICY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, salt, nutmeg, cinnamon and cloves in small bowl.
• In large mixing bowl combine sugar, butter, and extracts until creamy. Add eggs, one at a time, beating well after each. Slowly add flour mix, beating dough between additions. Fold in chocolate chips. Drop dough by tablespoonful onto an ungreased cookie sheet.
• Bake 9 to 11 minutes, or until cookies are just brown. After cooling cookies on the tray for 2 minutes, remove to wire racks to cool completely.

SPICY SURPRISE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, combine butter, brown sugar, white sugar, eggs and vanilla.
• Beat until smooth and light.
• In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper.
• Gradually mix into wet ingredients.
• Beat until just combined.
• Fold in chocolate chips until combined.
• Scoop cookies into 2-inch balls and place on cookie sheets.
• Bake until lightly golden, about 10 minutes.
• Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool completely.

SPICY CHOCOLATE CHIP COOKIES

Steps:

• 1. for cookies, preheat the oven to 350°. Line a baking sheet with parchment paper. Mix the flour, baking powder, red pepper flakes, and salt in a small bowl. Heat the raisins and coffee liqueur in a small pan over low heat.
• 2. Melt the chocolate with the butter in a double boiler over barely simmering water. Set aside to cool. Beat the eggs and sugar in a large bowl with electric mixer at high speed until very pale and creamy, about five minutes
• 3. With mixer at medium speed, beat in the chocolate and vanilla. With mixer at low speed, beat in the mixed dry ingredients and then the raisin mixture and chocolate chips. Drop tablespoons of the dough 1 inch apart on the prepared baking sheet. Bake until risen slightly, 10 to 12 minutes. Cool on the baking sheet for five minutes. Transfer to wire racks and let cool completely. Glaze: melt the white chocolate and red pepper flakes in a double boiler over barely simmering water. Drizzle over the cooled cookies and let rest until set, about 30 minutes. Makes about 18