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Test Kitchen Approved

Ghost Pepper Salted Double Chocolate Cookies

Ghost Pepper Salted Double Chocolate Cookies

Ghost Pepper Salted Double Chocolate Cookies

Recipe By Savory Spice Test Kitchen

Yields

2 dozen

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Savory Spice Test Kitchen

Chocolate pairs wonderfully with a little heat, and these rich cookies don't disappoint!

Recipe Notes

*For a smoky instead of spicy flavor profile, try Bourbon Barrel Smoked Salt in place of Ghost Pepper Salt. For a nut-free version, use 1 cup additional chocolate chips instead of walnuts.

Ingredients

1 (12 oz.) package semi-sweet chocolate chips/chunks

1 cups unsalted butter, softened

⅔ cups packed light or dark brown sugar

⅓ cups granulated sugar

1 tsp. baking soda




1 large egg

2 cups all-purpose flour

1 cups walnuts (or other favorite nut), chopped*

Savory Spice ingredients in this recipe

  • Pure Mexican Vanilla Extract

    Use this uniquely flavored vanilla from Mexico with a cinnamon twist for baking. Add to desserts like cookies, cakes, custards, frostings, meringue...

    View full details
  • Ghost Pepper Salt

    Gourmet sea salt infused with fiery hot ghost peppers through a liquid binding process. Our ratio of ghost pepper flavor to salt tempers the intens...

    View full details
  • Bourbon Barrel Smoked Salt

    This salt has been smoked over bourbon barrels for a uniquely smoky flavor and woody aroma. An artisan seasoning salt that is best used as a finish...

    View full details

Directions

Step 1: Preheat oven to 350 degrees.

Step 2: Heat 1 cup chocolate chips over low heat, stirring until melted and smooth. Remove from heat and let cool. (Or microwave chocolate in 30-second increments, stirring in between, until melted.)

Step 3: Mix butter, both sugars, baking soda, vanilla and 1/2 tsp. of the salt until crumbly. Add melted chocolate and egg and beat until well blended. Stir in flour, nuts (or chips) and remaining chocolate chips.

Step 4: Drop dough in heaping teaspoon scoops on a parchment-lined baking sheet. Sprinkle each cookie with a bit of the remaining salt.

Step 5: Bake for 10 to 12 min. Cookies should still be a little soft in the middle. Cool completely on baking sheets before serving.