It’s Christmas cookie time! Every year I make at least one type of Christmas cookie. It’s a fun tradition and they make an easy, super inexpensive gift (who doesn’t like cookies?!). This year I made these awesome Chocolate Cayenne Crinkles that have all the spicy cocoa flavor of my favorite Aztec Cocoa in a light, chewy cookie.
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I saw these Flourless Chocolate Cookies on Cooking Classy and immediately wanted to make them. There are only a few simple ingredients and they looked a lot like the delicate and delicious shell of a macaron. I love how the exterior of a macaron is shiny and thin, but the inside is kind of dense and chewy. That’s exactly how this entire cookie is. YUM!
I wanted to put my own spin on the Flourless Chocolate Cookie, so I decided to add some cayenne pepper. Cayenne and cocoa is an age old duo and one that I can’t get enough of. You can leave the cayenne out and do a plain chocolate cookie, if you desire, or try replacing some of the vanilla extract with peppermint extract for a sort of mint hot cocoa effect. Cinnamon could also work (a chocolatey alternative to snickerdoodles, maybe?) You could even top them with crushed candy canes. Fun, right?
YAY, Christmas cookies!
Chocolate Cayenne Crinkles
Servings 20 cookiesIngredients
- 3 cups powdered sugar ($0.54)
- 3/4 cup unsweetened cocoa powder ($0.48)
- 1 Tbsp cornstarch ($0.04)
- 1/4 tsp salt ($0.02)
- 1/2 tsp cayenne pepper ($0.05)
- 2 large egg whites ($0.42)
- 1 large whole egg ($0.21)
- 1 tsp vanilla extract ($0.28)
- 1 cup chocolate chips ($0.91)
Instructions
- Preheat the oven to 350 degrees. In a large bowl, stir together the powdered sugar, cocoa powder, cornstarch, salt, and cayenne pepper until evenly combined.
- Add the egg whites, whole egg, and vanilla extract to the powdered sugar mixture. Carefully stir the mixture until all of the powdered sugar has dissolved into the eggs and a very thick batter forms. It may seem like there is not enough moisture to stir in all the powdered sugar, but keep stirring and it will eventually melt in. The mixture will be very thick and stiff, so use a strong spoon. Add the chocolate chips and stir until incorporated.
- Line two baking sheets with parchment paper. Spoon the batter, one heaping tablespoon at a time, onto the baking sheets. Be sure to leave a couple inches between each cookie because they will spread. (I suggest ten cookies per sheet.)
- Bake one cookie sheet at a time for 14 minutes or until the cookies are puffed and cracked over the surface. Allow the cookies to cool before removing from the parchment.
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Notes
Nutrition
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How to Make Chocolate Cayenne Crinkles – Step by Step Photos
Preheat the oven to 350 degrees. In a LARGE bowl, combine 3 cups powdered sugar, 3/4 cups unsweetened cocoa powder, 1 Tbsp cornstarch, 1/4 tsp salt, and 1/2 tsp cayenne pepper. If you’re scared of the spiciness, start with 1/4 tsp cayenne. Make sure the dry ingredients are very well mixed. Hint: use a bowl with steep sides, or you’ll get powdered sugar everywhere.
Add two large egg whites, one whole egg, and 1 tsp vanilla extract. Begin to carefully stir these into the powdered sugar mixture. You can use a whisk at first, but it will soon get too thick and you’ll need to switch to a spoon.
As you stir the eggs and vanilla into the powdered sugar it will seem like there’s not enough moisture to make it work (I went back and checked the recipe THREE times to make sure…), but just keep stirring and eventually all of the powdered sugar will melt into it. The batter becomes very thick and stiff.
Stir in one cup of chocolate chips. I happened to have some leftover mini-chocolate chips, so I used those.
Cover two baking sheets with parchment paper. Drop the batter onto the sheets in heaping tablespoons, about ten per sheet. Leave a couple of inches between each cookie for them to spread while baking.
Bake one sheet at a time for 14 minutes, or until the cookies are puffed up and cracked along the top (they deflate upon cooling). Let the cookies cool completely before removing them from the parchment.
Enjoy the warm chocolatey goodness and the sassy kick of cayenne!
Had these tonight at a church social. I’m not a big chocolate fan and don’t even usually eat dessert but I love spicy food and so had to give them a try. The heat is subtle and creeps up on you. Three bites in and I was hooked! These are superb: slightly chewy outside, wonderfully soft inside, and with that subtle cayenne kick. I’ll be making these for sure.
Is there are substitute for cornstarch?
No, unfortunately the cornstarch is critical to achieving the correct texture in this recipe.
Just wondering if you have any cookie recipes that you freeze?
Thanks
Unfortunately I don’t make many cookies, but most cookies do freeze well!
Where on earth do you find your cocoa powder? Everything I am finding is so expensive!
In the baking aisle I can usually get a generic or even Hershey or Tollhouse cocoa powders are pretty inexpensive. Here’s a link to what the Hershey’s package looks like. I hope that helps!
I’ve made these a couple of times now, and they’re always SO tasty! I’m bringing a batch to a potluck tonight, and I decided to cut the cayenne down to a quarter teaspoon and add a half teaspoon of cinnamon, inspired by Mexican hot chocolate. WOW! The cinnamon really works!
I still can’t get over the fact that these have no gluten, too! This recipe is a real gem.
I made these for my dad for his birthday a couple weeks ago, he loved them and told me so twice…they didn’t last but a couple days. Total hit.
Followed the recipe exactly and my cookies flattened out like pancakes. Any idea what I did wrong?
Hmm, I’m not sure what’s causing that to happen for some people. I think I’d need to have it happen when I made them to try to trouble shoot it. :( Was your batter really thick? Did you double check the ingredient list to make sure you used the correct items and quantities? Sometimes I look back and realize that I totally skipped an item or used the wrong amount of something.
I have made this recipe before and the cookies came out perfectly, but I tried to make them today and got the flattened result. The cookies aren’t shiny or crackled on the top, just flat and dull. I think the reason for this is that I used “Jumbo” eggs instead of the normal “Large” size, and so the wet/dry ingredient proportions were off. Those jumbo eggs are much bigger than large eggs!
I’m going to try again with some “large” eggs, hoping that makes the difference :)
First time baking. I forgot to add the salt, but they still turned out good. Thanks
DELICIOUS! In my opinion, these taste almost exactly like the chocolate brownie cookies from Great American Cookies, minus not having nuts. They are soft and chewy, and absolutely delicious. Not to mention, they are so easy to make! I will use this recipe for many years to come.
These were great! I did freeze them and they were still delicious – no alteration in texture or anything. You may just want to microwave them about 10 seconds or let them sit out a minute before you take a bite. Taste just as good as freshly baked.
Also, if anyone lives at high altitude like me, you don’t need to make any adjustments. Bonus!
Thanks for yet another great recipe!
I read through the posts and didn’t see mention if this can be doubled or quadrupled? I want to make this for a large party and would need at least 15-20 batches.
I think it would be easy to double or triple, although I don’t know how it would work if you did more at a time than that. Try one single batch first to get a feel for the recipe. Some people had issues with the consistency of the batter and cookie.
Thank you Beth for your quick response. I did try a batch and followed the recipe. They came out great! At first I thought my cayenne was old but the next day the flavor was intensely perfect. I tested the batch on my co-workers and got a thumbs up with only one suggestion. I will make some without the heat for those allergic. I will try to triple it now that I know how they are supposed to be. Again thank you for all your wonderful recipes throughout the years.
These are delicious! I have to admit they didn’t come out as pretty as yours. Not perfectly round. I also let the first batch stay in the oven just a little too long. I was worried they didn’t have that hard outside. I just should have followed your directions. Also, I know this website is about cooking “on the cheap” but this chocolate mix would probably be amazing in this recipe. You wouldn’t need the cayenne pepper since it’s an 18th-century version full of cocoa and spices! http://www.americanheritagechocolate.com/home/goods
Our head pastry chef with Colonial Williamsburg uses the drink mix in a lot of his recipes and I have a container I plan to try next time!
You forgot to mention that these little yumsters are gluten free for folks for whom that matters. Mine were perfect and for those folks who are afraid of cayenne–the cookies only have a hint of spice. Chocolate and cayenne have a real affinity for each other. The pepper truly enhances the chocolate flavor!
These are great! My first time tasting a “spicy” cooking and the cayenne adds such a great aftertaste. So good. You definitely weren’t kidding when you said they are hard to stir. I kept checking the recipe to see if I missed something … But you were right! The powder sugar dissolves eventually. Can’t wait to try with peppermint.
These cookies are terribly addictive and were a huge hit at my in-law’s Christmas Eve party. They taste so delicious although I caution against eating more than one in a sitting. I fear it might’ve given me some heartburn tonight.