Spring Hill Ranch's Chile Double Chocolate Cookies

Wiley P


Like chocolate chip cookies? Like double chocolate cookies better? Well, this cookie takes it even a step further. I like serving them to guests along with homemade vanilla ice cream. They will generally take a bite of ice cream and then a bite of cookie. then, just about the time they are taking the next bite of ice cream, they stop and say, "Oh! Isn't *that* interesting!"
Rich chocolate could not ask for a better addition than a touch of earthy, fruity goodness and playful spice at the back of the tongue. I do recommend the chili powder over the cayenne, though both work well.


★★★★★ 1 vote

Makes 65-70
20 Min
10 Min


  • 2 1/4 stick
    (18 tablespoons) unsalted butter at room temperature
  • 1 c
    granulated white sugar
  • 1 c
    light (golden) brown sugar
  • 2 large
    eggs at room temperature
  • 1 tsp
    vanilla extract
  • 2 1/2 c
    (12 ounces) all-purpose flour
  • 3/4 c
    (2 1/4 ounces) cocoa powder
  • 1 tsp
    baking soda
  • 1 tsp
    kosher salt
  • 1 tsp
    ground cinnamon
  • 2 tsp
    new mexico chili powder (or 1 teaspoon ground cayenne pepper)
  • 12 oz
    semi-sweet chocolate chips

How to Make Spring Hill Ranch's Chile Double Chocolate Cookies


  1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
  2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
  3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
  4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
  5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.

Printable Recipe Card

About Spring Hill Ranch's Chile Double Chocolate Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American

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