Chile Crinkle Cookies Recipe

Name: Chile Crinkle Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bittersweet chocolate, coarsely chopped; 1/2 cup (1 stick) unsalted butter; 2 cups granulated sugar; 2 teaspoons vanilla extract; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 2 tablespoons ancho chile powder; 1/8 teaspoon cayenne pepper; 1 cup semisweet chocolate chips; 1 cup powdered sugar

Servings: persons

6 ounces bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons ancho chile powder
1/8 teaspoon cayenne pepper
1 cup semisweet chocolate chips
1 cup powdered sugar

1
In a metal bowl set over a saucepan filled with 2 inches of simmering water, melt the chocolate and butter.
2
Stir in the granulated sugar.
3
Remove from the heat and cool for 5 minutes.
4
Using an electric mixer fitted with the paddle attachment, beat the chocolate mixture on medium speed until blended; stir in the vanilla.
5
Beat in the eggs, 1 at a time, scraping down the bowl after each addition.
6
Add the flour, baking powder, salt, and chile powder and beat on low speed just until incorporated.
7
Stir in chips.
8
Refrigerate dough several hours or overnight.
9
Preheat the oven to 375F.
10
Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
11
Roll the dough into 1-inch balls, then roll in powdered sugar.
12
Place at least 2 inches apart on the prepared baking sheets.
13
Bake until visible crinkles have formed and the cookies have puffed and spread slightly, 8 to 10 minutes.
14
The cookies can be baked and stored in an airtight container for up to 3 days.
15
Or freeze for up to 3 weeks.
16
Alternatively, make the dough up to a week in advance and refrigerate in a covered container.
17
Bake them a day or two before you plan to serve them.
18
To make chile powder from dried chiles, toast the chiles in a 250F oven for about 3 to 4 minutes, or in a heavy skillet over medium heat until they soften slightly and become fragrant, 3 to 4 minutes.
19
Stem and seed the chiles.
20
Grind to a powder in a blender or food processor fitted with the metal blade.
21
Four ancho chiles makes about 4 tablespoons powder.

1542

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces bittersweet chocolate, coarsely chopped, 1/2 cup (1 stick) unsalted butter, 2 cups granulated sugar, 2 teaspoons vanilla extract, and more.

Yes, Chile Crinkle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chile Crinkle Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions