Rich and decadent chocolate cookies spiced with the subtle flavors of cayenne, cinnamon, and nutmeg. Sweet and spicy at its finest!

Servings: 24 cookies
Prep Time: 15 minutes
Bake Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes

🧾 Ingredients

  • 1 and ¼ cups (150g) all-purpose flour (measure properly)
  • ¼ cup + 2 tablespoons (36g) Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cayenne pepper1
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) semi-sweet chocolate2, chopped

👩‍🍳 Instructions

  1. Mix Dry Ingredients:
    In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cayenne pepper, cinnamon, and nutmeg. Set aside.

  2. Cream Butter and Sugar:
    In a large bowl (or stand mixer with paddle attachment), cream the butter and sugar on medium-high speed until light and fluffy (2–3 minutes).

  3. Add Egg and Vanilla:
    Reduce mixer to medium, then add the egg and vanilla. Beat until fully combined.

  4. Combine Dry and Wet:
    With the mixer on low, slowly add the dry mixture. Beat until just combined.

  5. Add Chocolate:
    Mix in chopped chocolate (or chips) until evenly distributed.

  6. Chill the Dough:
    Cover tightly and refrigerate for at least 1 hour (or up to 3 days).
    Tip: You can pre-scoop the dough into balls before chilling for convenience.

  7. Preheat and Prepare:
    Preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat.

  8. Shape and Bake:
    Use a cookie scoop to portion dough into balls. Place on prepared sheet. Bake for 8–10 minutes, or until edges are set and centers are no longer shiny.

  9. Cool and Store:
    Cool on baking sheet for 5 minutes, then transfer to a wire rack.
    Store covered at room temperature for up to 1 week.

❄️ Storage Tips

  • Freeze Baked Cookies: Up to 2 months.
  • Freeze Dough Balls: Up to 3 months. Add 1–2 extra minutes to bake time when baking from frozen.

📝 Notes

  1. Cayenne pepper — This gives a moderate kick. Want more spice? Use ¾ teaspoon. ↩

  2. Semi-sweet chocolate — You can sub with ¾ cup (127g) chocolate chips if desired. ↩