Chocolate Chili Crisp Cookie

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Would you try these Chocolate Chili Crisp Cookies? They actually work surprisingly well. The tangy cream cheese frosting really cuts the heat! Inspired by the flavors of Mexican hot chocolate but make it Asian with Fly By Jing‘s Xtra Spicy Chili Crisp… Sichuan hot chocolate if you will.

Recipe from Eric Chou

Serving size: 14 cookies

Ingredients For the Cookies:

160g all-purpose flour
40g black cocoa powder
½ teaspoon baking soda
Pinch of salt
120g unsalted butter, melted
2 tablespoons Xtra Spicy Chili Crisp (just the oil)
170g granulated sugar
1 large egg

For the Cream Cheese Frosting:

75g unsalted butter, room temperature
175g cream cheese
1 teaspoon vanilla extract
350g powdered sugar
2 tablespoons milk
Xtra Spicy Chili Crisp (for drizzling)

Instructions

In a large bowl, mix together the flour, black cocoa powder, baking soda, and a pinch of salt until well combined.

In a separate large bowl, whisk the melted butter, the oil from Xtra Spicy Chili Crisp, sugar, and egg until smooth. Fold the dry flour and cocoa mixture into the wet ingredients until just combined.

Xtra Spicy Chili Crisp

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Scoop or roll 14 balls of dough and place them on a parchment-lined baking sheet, leaving space between each for spreading. Let the dough balls rest at room temperature for 30 minutes. Preheat the oven to 390°F (200°C). Bake for 8 to 9 minutes, or until the edges are crisp and the centers are just set. Let the cookies cool completely on a cookie rack.

In a stand mixer with the paddle attachment, beat the room temperature butter, cream cheese, and vanilla extract until fluffy. Gradually add in the powdered sugar, beating until you reach the desired frosting consistency. If the frosting is too stiff, add a few tablespoons of milk to loosen it up.

Optional: Add a drop of purple food coloring to make the icing appear whiter.

Frost the cooled cookies with a swirl pattern, and gently spoon some Xtra Spicy Chili Crisp into the ridges of the frosting. Enjoy!