Go Back
–+ servings
Close-up stack of thick chocolate almond cookies with a soft, slightly cracked surface and visible sugar crystals. The cookies are rich brown, chewy-looking, and layered on a rustic wooden surface, highlighting their dense texture and chocolate cayenne spice baked finish.

Chocolate Cayenne Almond Cookies

Nesting Lane
Chocolate Cayenne Almond Cookies: Soft chocolate cookies with toasted almonds and a touch of cayenne for heat.
No ratings yet

Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.

Print Recipe Save to Pinterest
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Course Cookies
Cuisine American
Servings 36

Equipment

2 Baking Sheet with Parchment Paper.
Small Microwave-Safe Bowl
Medium Bowl
Whisk
Electric Mixer
Small Cookie Scoop
Wire Cooling Racks
Measuring Spoons
Measuring Cup

Ingredients
 

Instructions
 

  • Arrange oven racks in the top and bottom thirds of the oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Place chopped chocolate in a small microwave-safe bowl. Microwave for 15 seconds, stir, then repeat in 15-second intervals until about half is melted. Remove from microwave and stir until fully melted. Set aside to cool.
  • In a medium bowl, whisk together flour, baking soda, salt, and cayenne pepper.
  • With an electric mixer on medium speed, beat the brown sugar, granulated sugar, and eggs until blended, about 1 minute.
  • Add the cooled melted chocolate and vanilla extract. Mix until smooth.
  • Add the flour mixture and toasted almonds to the wet ingredients. Stir just until combined.
  • Drop dough by rounded teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for about 10 minutes, until the cookies are firm and slightly puffed.
  • Let cookies cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.

Notes

Serving Size: (1 cookie)
3 WW Points

Tips and Tricks

Mixing - Don’t overmix the dough after adding the flour to keep the cookies tender.
Baking - Bake just until puffed and set. They will continue to set as they cool on the baking sheet.

Storing

Store - Place cooled cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 64kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 10mgSodium: 69mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 21IUVitamin C: 0.01mgCalcium: 13mgIron: 1mg
Tried this recipe? Let us know what you think!Mention @nestinglane or tag #nestinglane