Magic Chocolate-Chili-Caramel Cookies

I think these cookies are infused with a little bit of magic because they have an amazing power to make you feel better every single time you taste them. Chewy, spicy, salty, caramelly and chocolately, they hit all the right notes. You’ll want to hide these after you make them as they are likely to disappear very quickly if you don’t.

These delectable brownie-like cookies are packed with deliciousness including dark chocolate, skor bits and a hint of chili powder!

These delectable brownie-like cookies are packed with deliciousness thanks to dark chocolate, skor bits, salt & chili.

Ingredients

  • 1 1/4 cups (156 g) all purpose flour
  • 1 cup (118 g) good quality Dutch-process cocoa (I like Cuisine Camino’s cocoa powder)
  • 3/4 teaspoon (3.75 mL) each baking powder and soda
  • 1 teaspoon (5 mL) chili powder
  • 1 cup (200 g) brown sugar, packed
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (180 g) butter, room temperature
  • 2 teaspoons (10 mL) vanilla extract
  • 2 eggs
  • ½ cup (125 mL) Skor toffee bits
  • 1 cup (250 mL) dark chocolate chips
  • Maldon Salt or Fleur de sel for sprinkling on top

Method

  • Combine dry ingredients in a bowl and set aside.
  • In the bowl of a stand mixer (or with a hand-held electric mixer), beat butter until fluffy and lightened in colour.
  • Add brown and white sugar and beat for 5 minutes.
  • Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla.
  • With mixer running on slowest speed, add half of the dry ingredients and blend well. Be sure to scrape down the sides of the bowl before adding the second half of the dry ingredients.
  • When mixture is well combined, add the Skor bits and chocolate chips and blend just enough so they are evenly incorporated.
  • Transfer dough to a smaller bowl. Cover tightly and refrigerate for 4 – 24 hours. This resting time not only chills the dough, making it easier to handle; it also allows the flour to become hydrated with the butter.
  • Preheat oven to 350F.
  • Using a small cookie scoop or two teaspoons, scoop out dough in 1″ (2.5 cm) portions and place on a parchment-lined cookie sheet, 2 inches (5 cm) apart.
  • Note that the dough balls will flatten as they bake.
  • Bake for 8 – 9 minutes until tops are cracking. Do not overcook as you want a brownie-like texture.
  • Remove from oven, and immediately sprinkle with fleur de sel.
  • Let cool 5 minutes on baking tray then transfer to a wire cooling rack for 15 minutes.

Makes approximately 4 dozen delectable cookies.

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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9 Responses to Magic Chocolate-Chili-Caramel Cookies

  1. mdextras says:

    Hi Paula, I am always looking for new cookie recipes and this one looks like a winner! If my memory is correct you are in Ottawa? If I am right can you tell me where I can find the Cuisine Camino Cocoa powder and the Skor caramel bits? Thanks!

    • Paula Roy says:

      Thanks so much! I am in Ottawa. You can get Skor bits in the baking section of most grocery stores; these are guaranteed nut-free. If nuts aren’t a worry then you can usually find them at Bulk Barn. The Cuisine Camino cocoa powder is available in quite a few natural food stores (Rainbow Natural Foods, Kardish, etc.) as well as at Ten Thousand Villages in Westboro. Happy Baking!

  2. Jen says:

    Hi,
    I believe skor bits contain almonds, so they aren’t tree nut free! they are peanut free.

    • Paula Roy says:

      You are absolutely correct – I was referring to peanuts as that is the issue in my house (and we couldn’t use Skor bits for a long time as a result). I should have specified!!

  3. mdextras says:

    Hi Paula, I have made these twice now. I made them for a cookie exchange party this afternoon and they were a big hit. I had 1/2 tsp more of chili powder for this batch and more skor bits. Thanks for this recipe and I enjoy reading your blog.

    • Paula Roy says:

      Thank you so much for taking the time to comment! Like you, I prefer these cookies with a bit of a kick so I am glad you increased the chili powder! I am so pleased that you enjoy my recipes. Happy cooking!

  4. Aggie Lee says:

    I can’t wait to make these! I love the idea of the caramel and chilis!

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