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Looking for a fun twist on a classic? Try my Paprika Chocolate Chip Cookies, filled with dark chocolate chips and a hint of smoky paprika.
Trust me on this. Paprika and chocolate chip cookies were meant to be together. While you may reserve your paprika for stews, meats, and other savory dishes, I swear by this recipe. It’s surprising, and yet it seems right.
The paprika brings a warm, smoky flavor without overpowering the sweetness of the cookie. My husband described it as “how a hot chocolate cookie would taste.” It’s hard to explain, so you’ll have to give my paprika chocolate chip cookies a try.
Maybe you love one of my more traditional recipes, like my Ultimate Chocolate Chip Cookies or Bakery Style Jumbo Chocolate Chunk Cookies. If so, I encourage you to try my paprika chocolate chip cookies next! I used my classic chocolate chip cookie recipe, but amped it up with the addition of paprika and a pinch of cinnamon.
I added paprika to the cookie dough, as well as to the sugar coating. Whether you make the cookies with or without the sugar coating, the paprika flavor will shine through. The added paprika in the sugar coating makes for a fantastic presentation.
Paprika Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 and 1/2 teaspoon vanilla extract
- 2 and 3/4 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 cups chocolate chips
- 1/4 cup granulated sugar reserved for rolling
- 2 teaspoons paprika reserved for rolling
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
- In a separate bowl, sift together the flour, paprika, baking soda, salt, and cinnamon.
- Gradually stir dry ingredients into butter mixture until just combined.
- Add chocolate chips and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- In a small bowl, combine the reserved sugar and paprika. Gently roll balls in sugar mixture to coat. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
- Bake for 10-12 minutes, or until edges begin to lightly brown. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
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