Chocolate-Chili Cookies

Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

The Mexicans regarded chocolate as a savory rather than a sweet commodity, and ate it cooked in casseroles - undoubtedly mixed with chili pepper. This is a whimsical little recipe, combining both sweetness and the traditional chili-chocolate Mexican idea. I like it. I hope you will.


  • 9 oz Mexican chocolate (if you can get it) or a good semisweet chocolate, grated
  • ¼ cup water


Put the chocolate and water in a small saucepan and stir over a low heat until the chocolate melts, about 2 minutes. Set aside. Sift together the flour, cocoa powder, chili powder, cinnamon, cayenne, and salt, and set aside.

Beat together the butter, granulated sugar, and vanilla extract in a large bowl until well mixed. Beat in the eggs and the chocolate. Add the dry ingredients in two