I could not resist – when baking these Double Chocolate Chili Lava Cookies I had this song in mind – all the time! That’s why you see this video now ;) It’s not really a hot sommer here in Germany this year, but if it is not hot outside, we make it hot! In your mouth and belly. Let’s play that video and get going…
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So Cookie Friday is a bit hotter than usual today. Not because of the temperatures outside ;) This year the weather is something in between “Why do I have to work and live in an apartment under the roof with that temperatures?” and “Where did I leave my coat? A right – next to my umbrella!” ;) It is just a mess! More rain than anything else!
Today’s cookies will be a bit hotter so we don’t have to care about the temperatures outside. At least in your mouth will be some heat. Maybe you even start to sweat a bit ;) Sounds good, right? No? Just kidding… let’s put the video on repeat – wait a moment ;)
Chocolate and Chili work really well together – I guess you know that already. There are so many chocolate bars out there with this combination. Today I will serve you this flavor combination in a cookie – a Double Chocolate Chili Lava Cookie to be precise. The “Lava” is there for a reason! Of course only if you like it! ;) I do. First the chocolate in your mouth, melting and making you happy. Then, when the cookie is basically gone, the heat comes into your mouth. Awesome! :)
Not everybody can handle the heat. I heard ;) If you don’t like the chilis, don’t use them. You will not enjoy these cookies. But that is ok – leave them out and you still will have delicious double chocolate cookies – without the hot lava. Everybody else can experiment with the chilis I’d say. Or better said you should! I used two of these little hot fellas and the heat was not strong but recognizable at the end. I could have used one more. If you only have mild chilis, you might want to use a bit more. Give it a try. And maybe keep a glass of milk close by if you used a lot of the chilis. Just in case ;)
The dough is quite soft – unlike a “regular” cookie dough. That is fine – you will still get delicious and nicely shaped cookies :) Take a spoon or cookie scoop to get the dough on the baking sheet – it will spread a bit, but keep a shape (as seen on the pictures). You can place the dough in the fridge for some time and the melted chocolate in the dough will harden a bit – then it will look like and feel like a regular cookie dough. Just in case you wanted to do that ;) Both works fine – same result.
INGREDIENTS / ZUTATEN
10.5 oz. (300g) bittersweet chocolate (about 60%), chopped
1.7 oz. (50g) butter
1 cup (130g) all-purpose flour
1/2 tsp. baking powder
1 tbsp. cocoa powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 large eggs
1/2 cup (100g) sugar
2-4 (medium hot) fresh red chili, finely chopped
300g Zartbitterschokolade (60%), gehackt
50g Butter
130g Mehl (Type 405)
1/2 TL Backpulver
1 EL Kakaopulver
1 TL Zimt
1/4 TL Salz
2 Eier (L)
100g Zucker
2-4 (mittelscharfe) frische rote Chilischoten, fein gehackt
DIRECTIONS / ZUBEREITUNG
2. Chop the chocolate coarsely, keep about 1/3 of it for later and melt the rest with the butter in the microwave carefully (make sure the bowl is microwave-safe) – you should get a nice and thick chocolate sauce. Set aside to cool down a bit.
3. Combine the flour, baking powder, cocoa, cinnamon and salt in a small bowl and set aside. In a large bowl mix eggs and sugar on high speed until light and fluffy – takes about 2-3 minutes. Add the melted chocolate and mix in well. Add the flour-mixture and mix until just combined. Do not over-mix. Fold in the chopped chocolate and chili. The dough will be quite soft. Take a spoon or cookie scoop to place 14-16 portions of dough on the baking sheets – leave enough space in between. Bake for 10-12 minutes – the edges should be baked, but the center can still be a bit soft. Take out of the oven and let cool down on the baking sheets for some time, then transfer to a cooling rack and let cool down completely.
2. Die Schokolade grob hacken und etwa 1/3 davon für später zur Seite stellen – den Rest mit der Butter vorsichtig in der Mikrowelle schmelzen (oder über einem Topf mit heißem Wasser) – Butter und Schokolade sollten eine schöne dickflüssige Soße werden. Zur Seite stellen und etwas abkühlen lassen.
3. Mehl mit Backpulver, Kakao, Zimt und Salz in einer kleinen Schüssel vermischen und zur Seite stellen. In einer großen Schüssel die Eier mit dem Zucker auf höchster Stufe aufschlagen, bis alles hell und luftig ist – dauert etwa 2-3 Minuten. Die geschmolzene Schokolade zugeben und unterrühren. Die Mehlmischung zugeben und nur kurz unterrühren – nicht zu viel rühren! Die restliche gehackte Schocolade zusammen mit der gehackten Chili unterheben. Der Teig wird recht weich sein, aber das ist OK. Mit einem Löffel oder Eisportionierer etwa esslöffelgroße Portionen auf die Bleche setzen – genügend Platz dazwischen lassen, weil sie noch etwas auseinanderlaufen. Für 10-12 Minuten backen – die Ränder sollten schon leicht knusprig sein, die Mitte darf/soll aber noch etwas weich sein. Aus dem Ofen nehmen und auf den Blechen etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Double Chocolate Chili Lava Cookies
- Prep Time: 20
- Cook Time: 12
- Total Time: 35
- Yield: 16 1x
Ingredients
- 10.5 oz. (300g) bittersweet chocolate (about 60%), chopped
- 1.7 oz. (50g) butter
- 1 cup (130g) all-purpose flour
- 1/2 tsp. baking powder
- 1 tbsp. cocoa powder
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 large eggs
- 1/2 cup (100g) sugar
- 2-4 (medium hot) fresh red chili, finely chopped
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside. Chop the chili finely and set aside. I used 2 small ones and the heat was fine – use more if you are adventurous ;)
- Chop the chocolate coarsely, keep about 1/3 of it for later and melt the rest with the butter in the microwave carefully (make sure the bowl is microwave-safe) – you should get a nice and thick chocolate sauce. Set aside to cool down a bit.
- Combine the flour, baking powder, cocoa, cinnamon and salt in a small bowl and set aside. In a large bowl mix eggs and sugar on high speed until light and fluffy – takes about 2-3 minutes. Add the melted chocolate and mix in well. Add the flour-mixture and mix until just combined. Do not over-mix. Fold in the chopped chocolate and chili. The dough will be quite soft. Take a spoon or cookie scoop to place 14-16 portions of dough on the baking sheets – leave enough space in between. Bake for 10-12 minutes – the edges should be baked, but the center can still be a bit soft. Take out of the oven and let cool down on the baking sheets for some time, then transfer to a cooling rack and let cool down completely.
Notes
- Enjoy baking!
A genius idea, these look great I love chilli and chocolate.
Thxs!
The combination is really awesome! :)
Cheers,
Marc
This recipe looks amazing! What kind of chilis do you use?
The ones you can see on the pictures.