He’s making a list, he’s checking it twice. He’s gonna find out who’s naughty or nice! But who said you had to be naughty OR nice? Why not be both? Surprise Santa this year with these naughty AND nice chocolate chip cookies! They’re everything you love about the classic cookie, but with a kick! What’s the kicker? It’s Lindt chilli chocolate chunks! These cookies are so delicious; I hope you love them! I’m all about honesty and transparency, so this is a twist on Kim’s recipe from The Baking ChocolaTess. Make sure you go show her some love! Let’s get baking!
Jump to the recipePrep your cookies
First things first, Preheat that oven to 350℉.
Take your chocolate bars and chop them up into little chunks and place them in a bowl. Sift your flour and baking soda together and pace in a bowl.
Mix and bake
With an electric mixer on medium speed, mix both of your sugars and butter until they are combined. Add in your egg and vanilla extract. Once everything is mixed, slowly add in your flour. Turn your mixer off and fold in your chocolate pieces. You can add as much chocolate as you’d like, but I like mine really chocolaty, so I added a lot!
Using an ice cream scoop, scoop your dough onto your pan. I put eight cookies on each tray, but you can make them as big or as small as you want. Bake for 15 minutes! Once they bake, place them on a cooling rack or eat them right away if you like them hot and gooey!
Cookie tips
- Use Lindt chocolate. It is perfect to bake with because it melts easily; which makes it ideal for a gooey cookie. Once the cookies cool, the chocolate stays soft.
- Bake your cookies on a Silpat sheet. Your cookies will come off cleanly. Plus, they’re reusable and easy to clean.
- Try placing your finished dough in the refrigerator for 10 minutes before you bake them. Chilled dough helps the cookie keep its shape.
- If you can’t find the Lindt Chilli chocolate, sprinkle 1/8 – 1/4 teaspoon of cayanne pepper in the dough.
- For a fun “Russian roulette” type of game, switch one of the chocolate bars for regular Lindt chocolate and use for half of the cookies!
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar packed
- 6 tablespoons sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Bars Lindt Excellence Chilli Chocolate
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Preheat your oven to 350℉.
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Cut your Lindt chocolate into chunks.
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Sift your flour and baking soda together.
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With an electric mixer, on medium speed, mix your sugars and butter together until combined.
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Add the egg and vanilla.
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Slowly add in your flour, baking soda, and salt. Mix until combined and turn off your mixer.
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Stir in your chocolate pieces by hand.
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Put your cookie dough in the refrigerator to chill for 10-15 minutes if it is too warm.
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Using an ice cream scoop, scoop eight balls of dough onto your cooking tray.
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Bake for 15 minutes and let cool for 10.
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EAT THEM UP!
I hope you love these cookies as much as I do! I love the combination of sweet and spicy. Let me know what you think down in the comments! Do you like an unexpected twist on a classic?
If you’re looking for other great holiday treats, check out these posts:
xoxo Little J
