Chilli Crisp Chocolate Chunk Cookies - Recipe by Arlyn Osborne
Ingredients
Makes 18-20 cookies
113 g unsalted butter
156 g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
133 g dark brown sugar
50 g granulated sugar
1 large egg, room temperature
3/4 tsp kosher salt
2 tsp chilli crisp
1 tsp vanilla extract
100 g dark chocolate (70% cacao), chopped
Red pepper flakes for sprinkling
Note: when scooping the chilli crisp, try to avoid the oil and get mostly the crisp part.
Method
In a small saucepan, heat the butter over medium heat, stirring occasionally, until melted and it turns toasty and brown, about 5 minutes.
Transfer the brown butter to the bowl of a stand mixer and let cool to room temperature, about 45 minutes.
In a medium bowl, whisk together the flour, baking powder and baking soda.
Lock the bowl into the stand mixer and attach the paddle. Add the brown sugar, granulated sugar, egg and salt. Beat on medium-high speed until pale, creamy, and the paddle leaves behind ripples in the mixture, about 2 minutes. Beat in the chilli crisp and vanilla.
Add the flour mixture all at once and beat on the lowest speed until almost combined but not quite. Add the chocolate and beat until just combined.
Transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
When you’re ready to bake, preheat the oven to 180 C.
Using a 1 1/2 tablespoon scoop, scoop 9 mounds of dough onto a parchment-lined sheet pan. (Keep the remaining dough in the refrigerator). Sprinkle with red pepper flakes, pressing them on gently to make them stick.
Bake until puffed and light golden around the edges, 10 to 12 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.
Transfer the cookies to the wire rack and let cool for at least another 5 minutes. You can enjoy these warm or let them cool completely.
Repeat with the remaining dough, using a fresh parchment-lined sheet pan.
