Slightly Spicy Chocolate Chip Cookies Recipes

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EXTRA-CRISPY CHOCOLATE CHIP COOKIES



Extra-Crispy Chocolate Chip Cookies image

We took our classic chocolate chip cookie and made one little change: baking it at 300 degrees F instead of 375. The result is a cookie that's flat and crunchy, with a toffee flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

SPICED CHOCOLATE CHIP COOKIES



Spiced Chocolate Chip Cookies image

Delicious glazed cookie is quick and easy - a coffee shop treat you can enjoy warm from your oven.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 60

Number Of Ingredients 11

1 cup butter or margarine, softened
1 1/2 cups packed brown sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 package (12 oz) semisweet chocolate chips (2 cups)
1 cup chopped walnuts

Steps:

  • Heat oven to 375°F. In large bowl, beat butter, brown sugar, vanilla and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in remaining ingredients except chocolate chips and walnuts. Stir in chocolate chips and walnuts.
  • On ungreased cookie sheet, drop dough by rounded teaspoonfuls about 1 inch apart.
  • Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

SPICY CHOCOLATE COOKIES



Spicy Chocolate Cookies image

Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes about 3 dozen

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon baking soda
1 stick unsalted butter, room temperature
1 cup packed dark-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
12 ounces semisweet chocolate (61 percent cacao), chopped (2 1/3 cups)
1/2 cup turbinado sugar

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.
  • In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate.
  • Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely.

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Award Winning Soft Chocolate Chip Cookies image

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Provided by Anonymous

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 72

Number Of Ingredients 10

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  • In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g

FLAT-AND-CHEWY CHOCOLATE-CHIP COOKIES



Flat-and-Chewy Chocolate-Chip Cookies image

It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom. (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve. Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 30 to 35 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 tablespoon kosher salt
8 ounces butter, softened
1 1/2 cups packed light brown sugar
1/4 cup sugar
2 eggs
1 tablespoon vanilla extract
2 cups chopped bittersweet chocolate (chunks and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 94 milligrams, Sugar 17 grams, TransFat 0 grams

THIN-AND-CRISP CHOCOLATE-CHIP COOKIES



Thin-and-Crisp Chocolate-Chip Cookies image

Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 24 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon Diamond Crystal kosher salt
14 tablespoons butter, melted
1/2 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 tablespoons milk
1 1/2 cups chopped bittersweet chocolate (peasize pieces and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams

SPICY CHOCOLATE CHIP COOKIES



Spicy Chocolate Chip Cookies image

Kicked up chocolate chip cookies with the addition of cinnamon, nutmeg and cloves. Cooking time is per batch. These are so good!

Provided by Marie

Categories     Drop Cookies

Time 31m

Yield 60 cookies

Number Of Ingredients 13

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 375°.
  • Mix together first 6 ingredients and set aside.
  • Cream shortening, sugars and vanilla until well mixed.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture slowly and beat well.
  • Stir in chocolate chips and walnuts by hand.
  • Drop dough by tablespoonful onto ungreased cookie sheet.
  • Bake for 9 to 11 minutes or just until cookies brown.
  • Cool cookies on baking sheet for two minutes, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 103.2, Fat 5.9, SaturatedFat 2, Cholesterol 7, Sodium 63.9, Carbohydrate 12.4, Fiber 0.5, Sugar 8.3, Protein 1.1

SWEET AND SPICY CHOCOLATE CHIP COOKIES



Sweet and Spicy Chocolate Chip Cookies image

These sweet treats are inspired by the thought of Mexican hot chocolate. Sometimes it is just too hot to enjoy a cup of hot chocolate, but with these sweet treats, you can still savor the spicy-sweet flavors.

Provided by Lynda

Categories     Desserts

Time 32m

Number Of Ingredients 11

1 cup + 2 Tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
¼ tsp cayenne pepper
½ tsp cinnamon
1 stick butter (softened)
¼ cup + 2 Tbsp granulated sugar
¼ cup + 2 Tbsp brown sugar
½ tsp vanilla extract
1 large egg
1 cup chocolate chips

Steps:

  • Preheat oven to 375° degrees.
  • Combine flour, baking soda, salt, cayenne pepper, and cinnamon. Set aside.
  • In mixer, cream butter. Add granulated and brown sugar and mix well. Add vanilla extract and egg beating well.
  • Add dry ingredients to mixer bowl and beat until well mixed. Add chocolate chips.
  • Use medium sized cookie scoop and place dough balls approximately 2 inches apart on baking sheet.
  • Bake for 9 to 11 minutes or until golden brown. Let sit for one minute then remove to wire rack to cool completely.

Nutrition Facts : ServingSize 1 cookie, Calories 121 kcal, Carbohydrate 16 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 114 mg, Fiber 1 g, Sugar 11 g, TransFat 1 g

SPICED MEXICAN CHOCOLATE COOKIES



Spiced Mexican Chocolate Cookies image

We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 36

Number Of Ingredients 12

1 1/4 cups Gold Medal™ All-Purpose Flour
1/4 cup unsweetened baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/2 cup butter, cut into pieces
1 cup semisweet chocolate chips
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla
3 tablespoons Demerara (raw) sugar

Steps:

  • Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
  • In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
  • Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
  • Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g

SPICY SURPRISE CHOCOLATE CHIP COOKIES



Spicy Surprise Chocolate Chip Cookies image

I found this recipe on a cleaning website (of all places). It was a contribution from "Shelly". The spicy surprise is a mildly fiery blend of cinnamon, ginger, and cayenne pepper!

Provided by SharleneW

Categories     Drop Cookies

Time 20m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 14

1 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
2 cups semi-sweet chocolate chips

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.

THIN AND CRISPY CHOCOLATE CHIP COOKIES



Thin and Crispy Chocolate Chip Cookies image

Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!

Provided by pho1962

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 8

2 ½ sticks butter, at room temperature
1 cup dark brown sugar
½ cup white sugar
2 large eggs eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
  • Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 12.8 g, Cholesterol 16.4 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.5 g, Sodium 52.3 mg, Sugar 8.3 g

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From spicysouthernkitchen.com


SOFT CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
2012-08-06 Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips.
From sallysbakingaddiction.com


MY FAVORITE CHOCOLATE CHIP COOKIES (WITH 5 SECRET INGREDIENTS!)
2012-02-28 Instructions. Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes.
From cookingclassy.com


DOUBLE CHOCOLATE CHIP COOKIES RECIPE - SALLY'S BAKING ADDICTION
2022-07-08 Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients.
From sallysbakingaddiction.com


THE BEST CHOCOLATE CHIP COOKIES - ONCE UPON A CHEF
2021-11-30 Step-by-Step Instructions. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars. Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs.
From onceuponachef.com


BEST CHEWY CHOCOLATE CHIP COOKIES WITH VIDEO! - SCIENTIFICALLY …
I find milk chocolate too sweet for these cookies and they also don’t melt as well due to the high sugar content. STEP 5). Refrigerate the cookie dough. This is crucial to developing the chewy texture and rich caramelized flavour and golden colour. STEP 6). Bake until golden on the edges and still soft in the middle.
From scientificallysweet.com


THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER - JOYFOODSUNSHINE
2018-02-11 Then, preheat the oven to 350 degrees Fahrenheit ( ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for …
From joyfoodsunshine.com


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