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Test Kitchen Approved

Ghost Pepper Salted Triple Chocolate Cookies

Recipe By Adapted from Katrina Mills by Michael Kimball

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Adapted from Katrina Mills by Michael Kimball

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

Recipe Notes

*For a smoky instead of spicy flavor profile, try Hickory Smoke Sea 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

Directions

Preheat oven to 350 degrees. 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.) 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. Drop dough in heaping teaspoon scoops on a parchment-lined baking sheet. Sprinkle each cookie with a bit of the remaining salt. Bake for 10 to 12 min. Cookies should still be a little soft in the middle. Cool completely on baking sheets before serving.