These Chocolate Chili Spice Cookies look innocent, but they pack quite a punch.
When you first bite into one, you get what you expect, a delicious chocolate cookie.
After a few seconds, the heat from the chili taste from the sriracha creep up on you. It’s enough to make an appearance, but it won’t make you breathe fire, that I can promise you.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hour
- Serves
- 10 servings
Ingredients
Method
Prepare baking sheets with parchment paper. (I do spray the trays and paper with Non-Stick Oil Spray for just in case they stick)
Using an electric mixer or food processor, cream together butter and sugars until they are light and fluffy.
Add in the eggs one at a time, followed by the vanilla and sriracha hot chili sauce.
In a separate bowl, whisk together all the dry ingredients.
Slowly add the dry ingredients to the butter base and mix until the flour disappears. Try not to overmix the dough. Fold in the chocolate chips with a large spatula.
Scoop heaping tablespoons portions out onto baking sheets lined with parchment paper. Give the cookies plenty of room, about 6 per sheet if your baking trays are small.
Bake for 12 to 15 minutes until they are lightly browned around the edges. Let cool for 5-10 minutes before eating.
Enjoyed this story? We need your help.
Add Saffarazzi as a preferred source. You’ll see more of our stories on Google, and you’ll help us grow.
