Chili Oil Cookies
Chili Oil Cookies
Yield: 24 cookies
Prep time: 30 MinCook time: 10 MinTotal time: 40 Min
This recipe uses D'arce Chili Oil to give the classic mexican chocolate cookie a unique twist!
Ingredients
- 1/2c brown butter (1 stick, salted)
- 3/4c dark brown sugar
- 1/2c white sugar
- 2 eggs (room temperature)
- 1 TBS vanilla
- 2 TBS TAPPED D'arce chili oil
- 1/2c cocoa powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2c flour
- 1c chocolate chunks or chips
Instructions
- Preheat oven to 325F
- Make the brown butter. melt butter in a saucepan and heat until it is foamy and a warm, amber color. there may be brown flakes in the pan, this is fine.
- Add brown butter, cooled, to sugars in a large bowl and mix on high until well incorporated and the sugar is slightly lighter in color
- Add in eggs and vanilla, mix until combined
- Add chili oil, cinnamon, baking soda, salt, and cocoa powder until combined
- Add in flour a half cup at a time, adding less if needed, until fully incorporated but making sure to not overmix
- Lightly stir in chocolate chunks
- Using a 1 tablespoon cookie scoop, place dough 2 inches apart on a parchment paper lined cookie sheet. Top with flake sea salt or coarse sugar if desired. Bake in 325 degree oven for 10 minutes. (Optionally remove cookies after 5 minutes and tap the cookie sheet on a flat surface to aid spread before placing it back in the oven for another 5 minutes.)
