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Spicy Chocolate Chips Cookies have a hint of heat to balance the sweet--your taste buds will thank you!

Spicy Chocolate Chip Cookies

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Cookies
Servings 4 -5 dozen


  • 1 cup walnuts
  • 1 cup all-purpose flour
  • 1 1/4 cups bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon aleppo chili powder
  • 1 cup 16 Tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar lightly packed
  • 2 large eggs room temperature
  • 1 Tablespoon vanilla bean paste can substitute vanilla extract
  • 10 ounces Guittard Super Cookie Chips


  • Preheat oven to 375 degrees Fahrenheit. Get out 2 rimmed non-stick cookie sheets and set aside.
  • While the oven is preheating, lay out the walnuts in a single layer on a rimmed baking sheet and toast them in the oven, tossing periodically, until fragrant. Remove to cool, then chop rough and set aside.
  • In a 2-quart mixing bowl, whisk together the flours, baking soda, salt, and aleppo.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars, beating until light and fluffy (3-4 minutes).
  • Beat in the eggs one at a time, then add the vanilla and beat for an additional 1-2 minutes.
  • Gradually mix in the flour and remove from mixer once just combined.
  • Stir in by hand the walnuts and chocolate chips.
  • Using a #60 cookie scoop, portion out the dough at least 2 inches apart on the cookie sheet.
  • Bake on the center rack for 4 minutes, then rotate, front to back, and bake for an additional 4-5 minutes, or until the edges are lightly browned and the centers are set. They will not look completely done, but will finish baking outside the oven.
  • Let sit on baking sheet for 2 minutes before transferring to wire racks to cool completely.
  • Store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.


If you're worried about too much heat from the aleppo, you can drop it back to 3/4 teaspoon. This will give you a subtle touch of heat that comes as an aftertaste... a sort of hint of something more, without being too assertive.