Crunchy on the outside, soft on the inside, and studded with chocolate chunks, these cookies are spiced up with a little bit of chilli powder, cayenne pepper and cinnamon. 






Skill level

Average: 5 (1 vote)

"Once upon a time, some parents would tell children that if they weren’t good, they would get coal in their stocking.  Well, these coal cookies, anyone would love to find in their stocking on Christmas."


  • 285 g (1¼ cups) butter
  • ¾ cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups plain flour
  • 1 cup black cocoa powder (see Note)
  • ¾ tsp baking soda
  • ½ tsp chili powder
  • ½ tsp cayenne pepper
  • ½ tsp cinnamon
  • ½ cup chilli chocolate chunks
  • ½ cup white chocolate chunks

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 175°C (350°F).
  2. Cream together butter, sugar, and brown sugar. Add eggs and keep beating until smooth.
  3. In a separate bowl, mix together flour, cocoa powder, baking soda, chili powder, cayenne pepper and cinnamon. Pour flour mixture into butter mixture, mixing to incorporate. Add chocolate chunks and stir to mix through.
  4. Scoop rounded, packed pieces of dough onto baking trays using a 30 ml (1 oz) scoop.
  5. Bake 8-10 minutes. Cool on rack.



• Black cocoa powder is a darker, less acidic powder. It is available from specialist retailers. You could also use normal cocoa powder.