Ghost Pepper Salted Double Chocolate Cookies
Recipe by Savory Spice Test Kitchen
Baking
Chocolate pairs wonderfully with a little heat, and these rich cookies don't disappoint!
Serves
2 dozen
Prep Time
10 minutes
Cooking Time
15 minutes
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
Pure Madagascar Vanilla Extract
2 tsp. Pure Madagascar Vanilla Extract
Ghost Pepper Salt
1 tsp. Ghost Pepper Salt
1 tsp. Bourbon Barrel Smoked Salt, if opting for a smoky flavor profile
1 large egg
2 cups all-purpose flour
1 cups walnuts (or other favorite nut), chopped*
Whiskey Barrel Smoked Sea Salt
Whiskey Barrel Smoked Sea Salt
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.
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.
Leave a comment
Join us at the table
Taste, share, and savor—join us for 10% off your first order, loyalty rewards, and endless flavor inspiration.