Chocolate-Chocolate Cookies with Sumac and Aleppo Chili

A couple weeks ago, I virtually attended The Great Big Jewish Food Fest (you can re-watch all the events up on the website now) and watched Jake Cohen (@jakecohen) make Sumac Brownie Cookies for Shabbat dinner. This recipe is a slight adaptation of that. I added Aleppo chili to bring in some bite and balance out the richness of the chocolate. I’ve also substituted raw cacao for cocoa powder – because I’m not trying to go to the store right now. If you don’t have sumac but you do have pomegranate molasses on hand, try substituting the sumac for 1 tsp pomegranate molasses. Now that I’ve made them and realize how flexible the cookie is, stay tuned for when I update this with halva or tahini … or both.

Time: 30 min; Makes: 24ish cookies


  • 225g of dark chocolate (chopped)
  • 57g (4 tbsp) unsalted butter
  • 135g (2/3 cup) light brown sugar
  • 67g (1/3 cup) granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 100g (3/4 cup) all-purpose flour
  • 2 tbsp raw cacao
  • 2 tsp sumac
  • 2 tsp Aleppo chili
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 175g (1 cup) dark chocolate chips
  • Maldon salt, to top

1. Preheat the oven to 350 and line two baking sheets with a baking mat or parchment paper.

2. Melt the chopped dark chocolate (NOT the chocolate chips) and butter together in a medium heatproof bowl. You can microwave this on low or heat it over simmering water. Stir until the chocolate and butter are swimming around together and fully mixed.

3. In a large bowl, whisk together the brown sugar, granulated sugar, vanilla, and eggs. Whisk until smooth. Fold in the melted chocolate/butter mixture to combine.

4. In another bowl, stir together the flour, raw cacao, sumac, Aleppo chili, baking powder, and salt. Then add this mixture into the batter. Once everything is incorporated, stir in the chocolate chips.

5. Use a large spoon to spoon out dollops of the batter onto the baking sheets. They should be about 2 tbsp in size and 3 inches apart.

6. Sprinkle the Maldon salt on top of the cookies and bake for 10 minutes. Attempt to let cool before eating.

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