CHOCOLATE CHILI CRISP CRINKLE COOKIES
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).
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
Chocolate syrup (optional drizzle)
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.
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.
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.
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!