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These crumbly cookies are spicy, chocolaty treats the whole family will love.

Source: Everyday Food, April 2010



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How would you rate this recipe?
  • MS11088513
    21 JAN, 2019
    Followed the receipe,loved the cookie,the addition of chili powder is nice,may add 1/8 teas.additional next time.
  • Joit
    29 APR, 2010
    Good chocolate flavor. It's a little crispy on the outside and soft on the inside. Don't taste the chili powder though. Delicious!
    • pt02657
      3 DEC, 2018
      I made these for the first time over the weekend. I followed the directions exactly (something I rarely do) and they were amazing. There was not one left from the party I took them too. They were not as spicy as I would have thought and I may add a sprinkle to cayenne the next time I make them, which will be this weekend. Love it. Five stars.
  • janaan.d_134096
    6 NOV, 2018
    Great flavor. I’ll add more chili powder or cayenne next time. Outside was crisp, inside moist. Based on the reviews, I baked at 350 degrees (convection) for 12 minutes. I also added a bag of dark chocolate chips. Both great suggestions from earlier reviews.
  • MS11088513
    30 APR, 2018
    I followed the receipe,with no changes,they are wonderful,crisp,and came out beautifully.They remind me of a crinkle cookie,but far superior.I appreciate the receipe,and it will be a go to.
  • MS11079828
    23 JUL, 2017
    I made these cookies many years ago and this recipe is differently different then the one i have. I think its because i tweaked it i do that a lot. i used baking chocolate and other different ingredients.
  • susanbussmann48
    3 MAY, 2017
    Has anyone noticed that this recipe is entirely different from the same [filtered]led recipe in MSL May 2017 page 66? I made the magazine recipe and the cookies did not spread out. The magazine says the oven should be at 325F which seems to be really different from 400. I used cayenne as recipe suggested and the taste was good but they were shaped poorly and took a lot longer at 325.
    • MS10365749
      20 MAY, 2017
      The recipe in the magazine is entirely different. That is the recipe I made, and I was somewhat disappointed in the results, so I came to the website to see other comments.I made them as written in the magazine. 325 was too low and the cookies did not spread. I would go for 350 next time. At 325 they needed 15 minutes and they did not look like the photo in the magazine. The were high lumps, instead of round flat circles. As recommended by other professional cookie bakers, such as Dorie Greenspan, I let the dough rest in the fridge for 24 hours before I made the balls and baked them. I used mini chocolate chips. Taste *10*, appearance *2*. This is for the magazine 2017 recipe, not the recipe in the video.
    31 JAN, 2017
    Absolutely delicious, crispy on the outside and soft on the inside. Mine took around 15 minutes to bake but turned out amazing. I wouldn't recommend any more chili as I could definitely taste it but it wasn't super spicy. For sure making these again
  • Sweetietweetie2001
    27 JAN, 2015
    So I have a question. So who all used Chili powder and who all used Chile powder? Where do you find the Chile powder? Chili powder has other spices like salt, garlic, onion, cumin, etc... I assume Chile powder is just the peppers? Is that correct?
  • MS10580206
    2 JAN, 2015
    Just made these — sticking pretty much to exact directions — and everyone loved them, even my young kids. Used ancho chill powder. Baked at 350 in a convection oven for exactly 14 minutes and they were perfect. Crisp on the outside and soft inside. I added about 6 oz. of semisweet chocolate chips and consensus was that they would have been a bit uninspiring without them. Next time, I'll also add a bit of cinnamon and ancho chile powder to the batter to up the flavor. Easy and quick to make.
  • MS11973362
    8 DEC, 2014
    Made these today. They were delicious. My butter was quite cold - frigid weather, so no extra flour needed. Tried both with and without chocolate chips. Without were less sweet and more to my taste. Will be a go to in my recipes.

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