A new favorite cookie!
This recipe was passed along by one of our favorite BBT regulars (thanks Elaine!). It’s a grown-up cookie with rich flavors from dark chocolate, dark brown sugar, and honey along with a kick from some cayenne pepper. Slight crisp on the outside gives way to a chewy center that is delicious right out of the oven and even better the next day!
Spicy Chocolate Crinkle Cookies
- 1 1/2 C AP flour
- 1/4 C cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp kosher salt (regular salt works too, just use half)
- 2 tsp cinnamon
- good pinch of cayenne pepper (between 1/16 and 1/8 of a teaspoon)
- 1/2 C softened butter
- 2/3 C dark brown sugar
- 1/2 C honey (we used the yummy Lees Bees honey from our Handmade Market!)
- 1 1/2 C mini chocolate chips (2 cups regular sized)
- 3/4 C chopped pecans (optional)
- granulated sugar for rolling (you’ll need about a half cup)
Makes 4 dozen
Preheat oven to 350
Combine flour, cocoa powder, baking soda, salt, cinnamon, and cayenne in a bowl.
In mixer, beat butter and sugar until fluffy.
Add honey and beat.
Add dry ingredients and mix until combined.
Mix in chocolate chips and nuts.
Roll into 1 inch balls, roll in sugar.
Place 2 inches apart on an ungreased cookie sheet.
Bake 12-15 minutes. (11-12 minutes worked in my oven, even with cooled dough.)
