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CHOCOLATE CHILI CRISP CRINKLE COOKIES

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Rich, chocolatey goodness. Whip up these indulgent holiday desserts and share with friends and fam (or not at all). Recipe by Cheska Mae Perez (@nomswithmae).

Cook time: 15 min Prep time: 5 min Serving size: 25 cookies
Ingredients

  • 1 ¼ cups all-purpose flour

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¼ cup dark or Dutch cocoa

  • ½ cup room temperature unsalted butter

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • 1 large egg

  • ½ tsp Sichuan Chili Crisp

  • 1 tsp vanilla extract

  • Powdered sugar

  • Chocolate syrup (optional drizzle)

Instructions

Prepare the oven to 350°F. 

In a bowl, mix flour, baking soda, salt, and cocoa together. Put mixture to the side, this will be combined later with the wet ingredients.

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In a larger bowl, cream butter and sugars together. Mix well until fully combined.

Mix in egg, vanilla extract, and Sichuan Chili Crisp into the creamed mixture.

Sichuan Chili Crisp

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Gradually mix in dry ingredients until fully combined with wet ingredients. 

Scoop 25 round tablespoons from the cookie dough and place on a lined baking sheet. Make sure to give each scoop enough distance to expand from another on the sheet.

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Bake for 9 - 12 minutes until the cookies are set but soft in the center.

Move cookies onto a cooling rack for a few minutes.

Drizzle powdered sugar and chocolate syrup on top. Enjoy!

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