Paprika Chocolate Chip Cookies are a fun, lightly spiced twist on a classic cookie recipe. Filled with dark chocolate chips and a hint of sweet paprika.
Paprika and chocolate chips 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, lightly spiced and fruity 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 just have to give these paprika chocolate chip cookies a try.
Ingredients and substitutions
For this, and any, of my baking recipes, there are few substitutions that can be made. Because baking is an exact science, each ingredient has its purpose and cannot be easily substituted with other ingredients.
If you do not have one or more of the ingredients on hand, I suggest searching for a recipe that has ingredients that you do have.
If you’re not feeling adventurous, the paprika can be omitted from this recipe without altering the texture of the cookies. However, I’d suggest trying my Ultimate Chewy Chocolate Chip Cookies recipe instead, if you’re looking for a traditional chocolate chip cookie.
Room temperature ingredients
Room temperature ingredients, like butter and eggs, are important for making a successful batch of cookies. Room temperature butter creams together and emulsifies with the sugar, creating little air pockets in your cookies while they bake.
Room temperature eggs incorporate evenly with your other ingredients, making an even, perfectly mixed dough.
Take your butter and eggs out of the refrigerator about an hour before you begin mixing your dough to bring them to room temperature.
To quickly bring butter to room temperature – slice into thin pieces and set on the counter top. The smaller pieces will warm up faster.
To quickly bring eggs to room temperature – fill a bowl with very warm tap water and add your eggs. They’ll be room temperature within 10 minutes.
Properly measured flour
One of the biggest issues I see in baking is the improper measuring of flour. Do your cookies always turn out thick or cakey? It’s probably due to extra flour being unintentionally added to your dough.
To properly measure flour, use the spoon and level method. Scoop flour into your measuring cup using a spoon, then level off the top with a knife.
Scooping flour with your measuring cup compacts the flour into the cup, adding up to 25% extra flour to your recipe. This will make your cookies tall, thick, cakey, and sometimes crumbly.
What type of paprika should you use for this recipe?
I used sweet paprika, which may be labeled simply as ‘paprika’ at your local grocery store. It is mild in flavor and won’t add much, if any, heat to your cookie dough.
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 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons sweet 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 until fluffy, about a minute.
- 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. 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.
- Sweet paprika (may be labeled simply as 'paprika') is recommended for this recipe, not smoked or hot paprika.
- Cookie dough will keep for 2-3 days in the refrigerator, or up to 3 months in the freezer. Spice flavors will dull the longer your dough is frozen, so I recommend using any frozen dough within 1 month for best flavor.