Chocolate Cayenne Crinkles (from Budget Bytes)

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Chocolate Cayenne Crinkles (from Budget Bytes)

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 30
Amount Per Serving
Calories: 93.8

Total Fat: 2.9 g
Cholesterol: 8.3 mg
Sodium: 31.3 mg
Total Carbs: 18.2 g
Dietary Fiber: 0.7 g
Protein: 1.4 g

View full nutritional breakdown of Chocolate Cayenne Crinkles (from Budget Bytes) calories by ingredient

Introduction

This is from the Budget Bytes site, with the addition of cinnamon as per one of the comment's great suggestions. It turns them into a wonderful Mexican Hot Chocolate style cookie. I have been told that the texture tastes like a fudgy brownie had a baby with meringue, and you know, that hits the nail right on the head.

A couple of notes: make sure you use large eggs. If not you will need to adjust for moisture as this recipe is very sensitive to that. Also, she suggests dropping the cookies on the sheet. I have much better luck creating a pretty finished product by rolling them with wet palms.

I have made this with both regular sized and mini chocolate chips and both turn out well. So feel free to use whatever you have on hand.

To help cut down on calories per cookie, I make more than the original recipe calls for (30 vs 20). It's still a very decently sized cookie. This is from the Budget Bytes site, with the addition of cinnamon as per one of the comment's great suggestions. It turns them into a wonderful Mexican Hot Chocolate style cookie. I have been told that the texture tastes like a fudgy brownie had a baby with meringue, and you know, that hits the nail right on the head.

A couple of notes: make sure you use large eggs. If not you will need to adjust for moisture as this recipe is very sensitive to that. Also, she suggests dropping the cookies on the sheet. I have much better luck creating a pretty finished product by rolling them with wet palms.

I have made this with both regular sized and mini chocolate chips and both turn out well. So feel free to use whatever you have on hand.

To help cut down on calories per cookie, I make more than the original recipe calls for (30 vs 20). It's still a very decently sized cookie.

Minutes to Prepare: 10

Minutes to Cook: 14

Number of Servings: 30

Ingredients

1 whole large egg

2 large egg whites

3 cups powdered sugar

3/4 cup unsweetened cocoa powder

1/2 tsp vanilla extract

1 Tbsp cornstarch

1/2 tsp ground cayenne pepper (can adjust to taste depending on spice tolerance)

1/2 tsp ground cinnamon

1/4 tsp salt

1 cup chocolate chips

Directions

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Stir together sugar, cocoa powder, cornstarch, salt, cinnamon and cayenne. Then add eggs and vanilla and mix (can use hand mixer) to combine. Batter will be very thick. Keep stirring and it will come together. Add in chocolate chips and stir to evenly disperse.

Roll approximately a tablespoon of batter into a ball using wet hands and place on cookie sheet, 10-12 per sheet. You will probably need to re-wet your palms a few times during this process. You can simply drop the cookies onto the sheet, but I've noticed rolling into a glossy ball creates a much more beautiful cookie.

Bake, one sheet at a time (they bake best in the center of the oven) for 14 minutes. Remove from sheet once cooled.

Serving Size: 30 Cookies