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Chocolate Chip and Chili Cookie Recipe

Learn how to make these irresistible chocolate chip and chili cookies with the perfect balance of sweetness and heat. This quick and easy cookie recipe creates a memorable treat with crispy edges and soft centers. The unexpected spice kick makes these cookies unique and utterly delicious!

Prep

15 mins

Cook

12 mins

Serve

24

Kcal

215

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 1/4 cups all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">3/4 cup granulated sugar</li><li class="ingredients-single-item">3/4 cup packed brown sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 teaspoons vanilla extract</li><li class="ingredients-single-item">2 cups semi-sweet chocolate chips</li><li class="ingredients-single-item">1-2 teaspoons chili powder (adjust to taste)</li><li class="ingredients-single-item">1/4 teaspoon cayenne pepper (optional, for extra heat)</li><li class="ingredients-single-item">1/4 cup crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. This prevents the cookies from sticking and makes cleanup a breeze.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a medium bowl, whisk together the flour, baking soda, salt, chili powder, and cayenne pepper (if using). The cayenne adds extra heat, so if you're sensitive to spice, start with just the chili powder. Mix thoroughly to ensure the spices are evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> In a large bowl, beat the softened butter until creamy, about 1 minute. Add both the granulated and brown sugars and continue beating until the mixture becomes light and fluffy, about 3 minutes. Don't rush this step – it's crucial for creating that perfect cookie texture!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract. The mixture should look smooth and well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop the gluten and make your cookies tough, so stop as soon as no dry flour is visible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Fold in the chocolate chips and crystallized ginger (if using) with a rubber spatula until evenly distributed throughout the dough. The ginger adds a lovely complementary heat that's different from the chili.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> For best results, chill the dough for at least 30 minutes (or up to 24 hours). This allows the flavors to meld and prevents the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies will spread while baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> If desired, sprinkle a small amount of flaky sea salt on top of each dough ball. This enhances both the sweetness and the spice.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to cook on the hot baking sheet after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. As they cool, the cookies will firm up while maintaining a chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The spicy flavor actually intensifies slightly after a day!</li></ol>
Chocolate Chip and Chili Cookie Recipe

What ingredients are used in Chocolate Chip and Chili Cookies?

These spicy-sweet cookies require all-purpose flour, baking soda, salt, butter, white and brown sugars, eggs, vanilla, chocolate chips, chili powder, and optional cayenne pepper. For extra dimension, add crystallised ginger and finish with flaky sea salt.

How to bake Chocolate Chip and Chili Cookies at home?

Learn how to bake Chocolate Chip and Chili Cookies by mixing dry ingredients (flour, baking soda, salt, chili) separately from wet (creamed butter, sugars, eggs, vanilla). Combine them gently, fold in chocolate chips, chill the dough, then bake at 175°C for 10-12 minutes until golden at the edges but slightly underdone in the centres.

Why should I chill cookie dough before baking?

Chilling cookie dough for at least 30 minutes allows flavours to develop and solidifies the butter, preventing excessive spreading during baking. This results in thicker cookies with better texture and more concentrated flavour—particularly important for spiced cookies.

Can I adjust the level of spiciness in these cookies?

Absolutely! Start with just 1 teaspoon of chili powder if you prefer milder heat. For more intensity, add the full 2 teaspoons plus the optional cayenne pepper. The crystallised ginger adds a different kind of warmth that complements the chili beautifully.

How do I achieve the perfect chewy cookie texture?

For perfectly chewy cookies, don't overmix the dough, use more brown sugar than white, slightly underbake them (golden edges, soft centres), and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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