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Chocolate Caliente Cookies

Chocolate Caliente Cookies
Makes:
20 to 22 cookies
Prep Time:
15
minutes
Total Time:
147
minutes
Vegetarian
based on
15 reviews
Chocolate Caliente Cookies are delectable and festive cookies that will really make you wish it was Cinco de Mayo every day!

In this recipe:


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Ingredients:

  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/16 teaspoon (pinch) ground cayenne pepper
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions:

MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.

COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.

PREHEAT oven to 350º F. Line baking sheets with foil.

SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.

BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.

TIP:
• For a richer chocolate flavor, substitute three 4-ounce bars of NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.


Reviews:

Review This Recipe
  •  Star(s)

    Great Cookies

    Cara Roland from Winter Haven, FL

    Everyone in the house loved these, they didn't last long!

  •  Star(s)

    Something Extra

    Donna Hall from Auburn, WA

    Everyone who has tried these cookies has loved them, except my husband. I asked him why he didn't care for them and he explained that they needed nuts. He started adding a pecan half into the chocolate on top of the freshly made cookies and is enjoying them as much as everyone else now.

  •  Star(s)

    best chocolate cookie on the planet

    susan spelker from Commerce Township, MI

    I was very hesitant to try these. Don't miss them they are fabulous. I gave them away at the holidays and everyone wanted to know what was in them they are so wonderful. My husband took them to the ski hill where he instructs and everyone was amazed by how delicious they are. Flavorful but not OVER chocolate. I found they are easeier to work with if you put the dough in the freezer for about ten minutes instead of refrigerating them. Faster too! oh and we agree, best without the chocolate on top. Some of them I just dressed up with a sprinkling of powdered sugar.

  •  Star(s)

    Chocolate Calientes

    Vicki Ott from Edinburgh, IN

    After putting the cookie dough together, I baked up 1 cookie to see how they tasted. I put another 1/8 teaspoon into the remaining dough and boy did that spice it up! The extra pepper really brought out the flavor of the chocolate! You gotta try this!!!

  •  Star(s)

    Chocolate Caliente Cookies

    Pam Hawkins from Bridgeton, MO

    I made a double batch of these for Cinco de Mayo for work - the cookies were gone in no time flat! I liked the little hint of pepper and no one knew what the "secret" ingredient was until I told them.

  •  Star(s)

    Chocolate Caliente Cookies

    IDA BEEK from LANDING, NJ

    I was hesitant about making these chocolate cookies, but "WOW", what a great cookie this recipe made. The overall flavor was unique and got rave reviews. Great with coffee!!!!

  •  Star(s)

    Great flavor

    KAREN H from MI

    These were excellent. I didn't melt the chocolate on top of them all and actually preferred the cookie without it. My friend asked for the recipe after the first cookie.

  •  Star(s)

    Chocolate Caliente Cookie

    LYNN BORG from Encinitas, CA

    This is a great cookie but not enough caliente for my So.CA taste. After tasting the first "batch" I added an additional 1/8 tsp of cayenne powder and they were terrific, not hot just lots more flavor. I took them to work and they were gone in about 5 minutes. This is now my new Cinco de Mayo treat for everyone!

  •  Star(s)

    Muy Bueno

    Karen Ihlenfeld from Port Perry, ON

    These cookies are awesome and I shared them with about 12 other people who all thought they were great. If you dare....add a little more cayenne then the recipe calls for...I used about a half a teaspoon more.

  •  Star(s)

    Chocolate Caliente Cookies

    SHERRILL LONG from Burbank, WA

    These are the best new chocolate cookies I have tried in a long time! The flavor & texture are both excellent. I think next time I will add a tiny bit more cayenne just to give it a little extra "kick" and also --- I will make a double batch! Yum!

  •  Star(s)

    Chocolate Caliente Cookies

    LAURA MCGUIRE from Tarawa Terrace, NC

    These are great! Easy to make and even easier to eat! If your kids aren't use to eatting spicy foods they may not be up to these cookies. You actually don't notice it until after you finish eating the cookie. Then you need a glass of milk near by. They really are wonderful! Oh, and hot is best!

  •  Star(s)

    Decadent!

    Randi Dudley from Gilmanton, NH

    The combination of chocolate and cayenne is simply brilliant AND delicious!!

  •  Star(s)

    Spice it up!

    Sandie Gonzales from Wildomar, CA

    I made these delicious cookies twice, once according to the recipe and again adding a bit more cayanne pepper to the ingredients. I like spicy and chocolate and I was not disappointed. Try it, you'll like it.

  •  Star(s)

    Chocolate Heaven

    Barbara Buck from Danville, CA

    These cookies are a Chocolate Lover's Dream!!! The cinnamon and cayenne pepper add just the right amount of zest to enhance the chocolate. I used the bittersweet chocolate for my cookies, which really added to the chocolate flavor. I also like these as they are not too sweet. This recipe will go into my regular file!!

  •  Star(s)

    Love 'em!!!

    sigrid hardin from Kent, WA

    We love the mexican chocolate taste..........very yummy, made them for Dia de Los Muertos Dinner.

Nutrition Facts

Serving Size: 1/20 of recipe

Servings Per Recipe: 20 

  • Calories: 220
  • Calories from Fat: 100
  • Total Fat: 11g (16% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 90mg (4% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 22g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chocolate Caliente Cookies

Ingredients

  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/16 teaspoon (pinch) ground cayenne pepper
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

 

Directions

MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.

COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.

PREHEAT oven to 350º F. Line baking sheets with foil.

SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.

BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.

TIP:
• For a richer chocolate flavor, substitute three 4-ounce bars of NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.

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