Cookies

Chinese New Year Cookies: Chocolate Chili Cookies


Chocolate and chili combination is nothing new. But how many of you have actually tasted this weird and yet exciting unity? I have tested this flavour from a chocolate bar once and yet its spiciness level is just meh. No fun at all. Being Asian, chili play a huge part in our daily life. And so in this chocolate chili cookies recipe, I adjusted the chili spiciness just nice for the Asian tongue. It has the hotness at an acceptable level. It won’t burn you but will stimulate your senses!

Chocolate Chili Cookies
This is the first Chinese New Year cookie I made for 2013.

Let’s start!

Butter & Icing Sugar
Beat cold butter, icing sugar and salt until salt dissolves.

Sifted Dry Ingredients
Next add vanilla essence and sifted dry ingredients (cocoa powder, rice flour, plain flour, bicarbonate of soda, chili powder) and beat until combine.

Note: Adjust the level of spiciness by adding or reducing the chili powder quantity.

Dough
Place dough in a bowl, cover with cling wrap and chill for 20 minutes.

After 20 minutes, roll dough into ball about 1.5cm diameter.

Dusk Fork With Flour
Dust fork with flour so that the dough will not stick with the fork.

Flatten Ball With Fork
Flatten ball with fork (apply light pressure to it).

Chocolate Chili Cookies (unbake)
Ta da… nice?

Bake at 175oC for 10 minutes. Tsk this is the best shape for the cookie I’ve come up with coz the dough’s texture is sort of like icing. If you make intricate shape it will melt during baking. Also make sure to store these cookies in air-tight container.

Chocolate Chili Cookies
Love it. Love it. Love it.

When you first bite into it, it would taste just like any other normal chocolate cookie. A second or two later, the spiciness of the chili will then appear at the back of your tongue. Now that’s what I call dangerous cookie! Haha.

Chocolate Chili Cookies
Adapted from Debbie Teoh (Flavors magazine 2011)
Yields about 110 pieces

200g cold butter, cut into cubes
100g icing sugar, sifted
1/8 teaspoon salt
1 teaspoon vanilla essence
25g cocoa powder, sifted
40g rice flour, sifted
120g plain flour, sifted
1/4 teaspoon bicarbonate of soda, sifted
3 tablespoons chilli powder

Method:
1. Preheat oven to 175oC. Grease baking trays or line trays with baking paper/silicone mat.

2. With an electric beater fitted with the paddle attachment, beat cold butter, icing sugar and salt until salt dissolves.

3. Beat in vanilla essence and the sifted dry ingredients until mixture binds together.

4. Place in a bowl, cover and chill for 20 minutes.

5. Divide dough into balls about 1.5cm diameter in size and flatten with a fork which has been dusted with flour each time (or else it will stick).

6. Arrange on baking trays and bake for 10 minutes until firm. Cool on a wire rack and store in an airtight container.

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4 Comments

  • Reply Eddie December 14, 2014 at 7:19 am

    Hi there. I’m in the US and am going for an Asian cookie theme for Christmas cookies this year. Your recipe sounds great, but when it calls for “chilli powder”, do you mean the chilli powder blend (used in a lot of TexMex food) or cayenne pepper powder? When you describe the cookies as spicy it makes me think you’re using cayenne because chili powder in the US doesn’t really pack a lot of heat. But then 3 tablespoons of cayenne seems like it might blow your head off. I’m just hoping you could clarify.

    • Reply Che-Cheh December 14, 2014 at 9:56 am

      Hi Eddie, the chili powder I used in this recipe is the blended red chili in powder form. I’m not sure if it’s the same type use in TexMex food. You can adjust the level of spiciness to your liking. Doesn’t necessarily have to be 3 tablespoons if you choose to use cayenne powder.

      • Reply Eddie December 14, 2014 at 9:53 pm

        Thanks for the quick reply! I’ll try chili powder then. Can’t wait to try them and I hope mine come out looking as good as the ones your photos. Thanks again.

        • Reply Che-Cheh December 15, 2014 at 7:18 pm

          You’re welcome. Hope you like it. 🙂

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