This Double Chocolate Chunk Cookie Recipe is terrific with regular chocolate, but I decided to spice things up and use Lindt Chili Chocolate. These cookies bake up flat with a slightly crispy edge and brownie like interior that is amazing. The hint of chili pepper in the chocolate adds a nice spicy-hot accent that is not overwhelming but melds well with the dark chocolate flavor in the cookie.

I used the Lindt Excellence Dark Chili Chocolate Bar, a luscious dark chocolate infused with spicy chili peppers. I just substituted the 8 oz. of milk chocolate called for in the recipe with 8 oz. of the Lindt Chili Chocolate bars – half was melted with the butter and the other half I broke into small chunks to mix into the finished dough.

Here is how you make them:

Gather all your ingredients together. I switched out 8oz. of milk chocolate called for in the recipe with 4 oz. melted Lindt Chili Chocolate Bar and 4 oz. broken up chunks of Lindt Chili Chocolate Bar. Preheat the oven to 325 degrees and get cookie sheets ready with either parchment paper or silpats.

Melt 4 oz. of chocolate with the butter over a double-boiler until smooth and shiny. Set the bowl of melted chocolate aside to cool slightly. In a separate bowl whisk together the dry ingredients: flour, cocoa, baking soda and salt and set aside.

When the chocolate has cooled, pour it and the sugar, eggs and vanilla into the bowl of an electric mixer and beat until well combined. Add the flour and beat until combined. Fold in 4 oz. of chocolate chunks.

Use a small ice cream scoop to make balls of dough and space them 2 inches apart on your baking sheet as these cookies will spread while baking. Bake the cookies for apprx. 15 minutes, the cookies will be soft, flat and slightly cracked – do not over-bake or the cookies will be hard and dry! The cookies will firm up as they cool. Cool the cookies on wire racks.

These Double Chocolate Chili Chunk Cookie were a gift so I packaged them in a cello bag that I tied with red gingham ribbon that matched the red gingham wax paper used on the bottom of the bag. I made the tag in a simple word processing program on my computer. This type of packaging works for all kinds of round cookies, the ribbon and colors can be switched out for different occasions. Enjoy!

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