Elsewhere on these Internets, there was a discussion that came around to the idea of very, very spicy cookies. The original thought was to use them as a trick upon an unsuspecting person, but the more people talked about it, the more I couldn’t help thinking, “Mmmmmm. Sweet. Spicy. Want.”
I like my chocolate dark, and I tend to like it exotic. Given a great chocolate bar, I can make it last for weeks, savoring each half-square as a luxurious treat at the end of a day. My current bar is a Lindt Dark Chocolate bar with Chili. It’s got just the right mix of sweet and burn, and I love it.
But I kept coming back to those cookies.
In retrospect, I could have gone much, much further with the chili. You can taste the smokiness and a bit of the burn, but the other ingredients make it so much less spicy than I had in mind. In evidence, Gabe is happily eating one. 
Of course, this is the child who hates chocolate, so maybe I should consider them a great success in that regard…
Chili Chocolate Cookies
1 1/2 cups chipped chocolate. (I used a combination of mostly sugar-free mini chips and some of my chili bar, chopped.)
1/4 cup butter, unsalted.
3/4 granulated sugar (I used Splenda Baking mix; if you use the real stuff, you won’t want to trust my nutrition facts.)
1 egg, slightly beaten
1 1/2 tsp vanilla
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp baking powder
3/4 tsp chili pepper (I used Reshampatti, hoping for a good burn.)
Melt one cup of the chocolate in a double boiler and set aside.
Preheat oven to 350 degrees and lightly grease a cookie sheet.
Cream together the butter and sugar. Slightly beat egg and add to butter mixture, along with vanilla. Stir in melted chocolate.
Combine flours, salt, cinnamon, chili pepper, and baking powder in a separate bowl. Slowly add to butter mixture, mixing well with each addition. Stir in remaining chocolate.
Bake 8-10 minutes, taking care not to burn (chocolate scorches easily).
I made about 18 cookies. For that, it’s about 150 calories a cookie, 8.5 grams of fat, 18 grams of carbs (5.5 sugar). Not bad for a little treat!
(But next time, I’m totally adding way more chili powder. 
)
Yum! I think I would love those. Unbearably curious I once bought a Lindt Cherry Chili dark chocolate bar. It was AMAZING. You would get the nice bitterness of dark chocolate, then a hint of sweetness from the cherry filling, and every couple of bites you’d get a zing from the chili. It’s still my favorite of the Lindt bars – too bad it’s almost six bucks!
This Lindt is one of the more spicy chocolate bars among those I’ve tried. Often, they’re just a low burn, barely registering on my scale. This is more of a medium level to me. Wish I’d had a whole bar or two to throw into these cookies!
The Lindt bar is one we’ve enjoyed too. Delicious.
Since learning to suck on fine chocolate and not chew it, my expensive dark chocolate lasts for weeks, too. Mmmmm. I Love it so.
And those cookies beg for cocao nibs
imo.
That would have been perfect. I debated nuts, but in the end, all we had was peanuts, and I wasn’t wild about that direction. Crunch would have been doable, though. As it is, though, these are all melty and gooey, and the extra chocolate I stirred in stayed in nice pieces of richness.
A friend just gave me a bunch of sample chocolates from this guy: http://sacredchocolate.com/
I tried the “Wildfire Rose.” It had strong heat, and as soon as the fire went away, there was a rose aftertaste. It was like a Willy Wonka psychadelic trip.
Ooh, Indian Sunset looks awesome!
Have you tries Vosges Chocolat? Been my fave for years. http://www.vosgeschocolate.com I’m partial to the Barcelona, but their Red Fire bar is awesome.
Oh, yes, love the Vosges, too! Gosh, who’d have the time of day for Nestle?
Sherry, don’t know about the exchange for Canada, but I replaced my baked-up Lindt bar at Walmart today for under three dollars. Care package exchange, if nothing else? 
I can offer chocolates straight from Europe for an exchange of some ziploc bags, Mr. Clean sponges and smoked paprika
Oh – these DO sound wonderful, and will be made for my birthday (after lent ;P)