Ghost Pepper Salted Double Chocolate Cookies Recipe
60 to 70 cookies
Prep: 10 min.
Cook: 15 min.
- 1 (12 oz.) package semi-sweet chocolate chips/chunks
- 1 cup unsalted butter, softened
- 2/3 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 1 tsp. baking soda
- 2 tsp. Pure Mexican Vanilla Extract
- 1 tsp. Ghost Pepper Salt
- 1 large egg
- 2 cups all-purpose flour
- 1 cup walnuts (or other favorite nut), chopped*
*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.
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.
Katrina Mills, Savory Spice—Sellwood/Portland, OR customer