Chilli chocolate cookies

Chilli chocolate cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 20 mins Cook: 12 mins


Makes 40 cookies
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd

Nutrition and extra info

Nutrition: per cookie

  • kcal142
  • fat8g
  • saturates5g
  • carbs17g
  • sugars11g
  • fibre1g
  • protein2g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g unsalted butter, softened
  • 100g caster sugar
  • 175g dark muscovado sugar
  • 2 tsp vanilla extract
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300g plain flour
  • 50g cocoa powder
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1½ tsp cayenne pepper (less or more to taste)
  • 100g bar dark chilli chocolate, roughly chopped

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 100g bar white chocolate, roughly chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 100g bar dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • vanilla ice cream


  1. Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.

  2. Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th May, 2019
Brilliant ! Made these a few times and will definetely make again. Since some comments said it was a bit too spicy I replaced the dark chilli chocolate with regular and put the recommended amount of cayenne pepper. On the second time I also added 1tsp of ground ginger which I think worked very well.
24th Aug, 2016
Made this recipe this week for a work Mexican themed party - as sort of fitted the theme with the chilli! Halved the recipe to make 20 cookies and so halved the cayenne quantity and they certainly have a kick but in just the right way. Very easy to make. Did take about 10 mins extra cooking time but perhaps that's my oven. Hard to tell when they're cooked as with them being dark from the choc the colour doesn't really change. I just waited for them to feel firm enough. Easy to take off the trays and didn't crumble or break. Getting nice comments from colleagues.
11th Jan, 2015
I loved these with the full amount of cayenne. They were delicious and warming and satisfying and just what I needed on a miserable winter's day. I also added more chocolate and in bigger chunks than the recipe suggested.
9th May, 2013
Also forgot to mention that I made these with Doves Farm gluten free flour and 1/2 tsp Xanthan Gum and the consistency was perfect!
9th May, 2013
I LOVE spicy food but these were too much! I put less cayenne pepper than the recipe suggested and this was still too much. I am going to make them again today as the cookies were yummy, but without any chilli! If I make chilli ones again i will use chilli chocolate but not add spice to the cookie dough as it made them taste like curry cookies! But still giving a good star rating as delicious otherwise!
13th Jan, 2013
Really nice, family likes them nut can be quite hot!!! serve with ice cream or cream
10th Jan, 2013
Absolutely delicious! Have made this with and without the chilli and it's always so yummy
11th Nov, 2012
if you dont like spice adding some fruit is great[dried]
11th Nov, 2012
OMG they are one of the best things that have come out of my oven as someone else said go easy on the canyenne pepper....other than that there fabtastical
22nd May, 2012
So gooey and yummy. Can be a little too hot so go easy on the cayenne pepper.. if not have ice cream at hand!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
5th May, 2019
You can add 1 tsp of ground ginger in the mix, it works brilliantly with both the chilli and the chocolate
11th Jan, 2015
I would recommend making your first batch with just under a teaspoon of cayenne. Though personally, I loved them with a 1 1/2 teaspoons. I was unable to find chilli chocolate, so I used a bar of dark chocolate, a bar of milk, and a bar of white, chopped them all up, and had big, satisfying chocolate chunks wrapped in warming cayenne. Soooo tasty!!!
Want to receive regular food and recipe web notifications from us?