As great as hosting and entertaining in your own home can be, being treated to a night of good food with great friends is always enjoyable. When we are invited to a dinner party, it can be a fun challenge to come up with a hostess gift that will be both appreciated and a bit of a conversation starter. After all the prep that goes into hosting a dinner party, dessert can sometimes be an afterthought, so this recipe for spicy dark chocolate flourless cookies can take a little pressure off the host and also get people talking.

These cookies pack a punch, especially when combined with the full-bodied flavor that the cinnamon chili tea adds to them. The addition of the tea is an old family trick that we use in our house to amp up the cinnamon flavor in cookies and cakes and it really compliments the chocolate. Combining milk chocolate and bittersweet in cookies also seems to balance the strong flavors and makes each bite even more decadent. These will no doubt be the perfect way to cap off a great meal. Be sure to bring along a few copies of the recipe to share!

Spicy Dark Chocolate Flourless Cookies 

3 cups sifted powdered sugar
¾ cup unsweetened cocoa powder, use dark or regular cocoa depending on preference
1 tsp kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
4 oz. milk chocolate, chopped
2 tbsp cinnamon/chili tea, recipe below
1 tbsp cinnamon
1-2 tsp cayenne chili powder


Preheat the oven to 350 degrees and prepare two baking sheets with parchment paper. Whisk the sifted powdered sugar, cocoa, salt, cinnamon and cayenne chili powder in a large bowl and set aside.

Whisk the egg whites until foamy and then add the egg and whisk until thickened slightly.

Add all of the chopped chocolate and powdered sugar mix into the bowl and mix until combined. The mixture will be very thick but just combine until there are no significant white streaks throughout the batter.

Using a small cookie scoop, roughly a tablespoon in size, drop the batter onto the cookie sheets and space them about 2″ apart.

Bake the cookies until they have cracked and puffed slightly. They will appear glossy and set along the edges with the insides still being a little soft. This should take around 13-15 minutes.

Let the cookies cool for five minutes on the trays until transferring them to a cooling rack. Dip in melted chocolate after cooled if desired.

Cinnamon Chili Tea

2 cinnamon sticks
2-4 chilis, depending on spice preference.
2 cups of water

Boil all the ingredients for twenty minutes and let cool slightly before using.

Images via Kimberly Chau;



  1. Thanks for this recipe-I love the idea of having a quick batch of cookies to whip up for a gift. Also, the fact that you started your own home bakery is amazing! Do you have any advice for those who are thinking of pursuing culinary interests?

    1. Hi Michelle!

      Thank you so much for the kind words – I so appreciate them!

      The cookies are such a treat and when you don’t even have to bring out the mixer to make them, you really can’t get much simpler than that 🙂 Win!

      As far as the home bakery, I’m very much learning as I go! Social media (Instagram!) has been such an unexpected and invaluable tool for me to connect and gain exposure. It’s helped tremendously! On the baking front, I’m very much self taught and go with my gut on my flavors and ingredients. I have found that offering a weekly menu keeps me from overbuying ingredients and getting overwhelmed. It also helps to showcase my range and brings people back to see what I’m cooking up next! I really hope this helps and if you want to talk shop just send me an email! I love to chat 🙂

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