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Jalapeno chocolate chip cookies
This recipe enlivens the classic cookie with the spicy heat of a jalapeño and its strong fragrance. You’ll find the spicy heat of these cookies initially surprising and curiously addictive. The spicy chillies accent the rich, familiar flavours of the chocolate while adding lots of jalapeño flavour!
YIELDS
24
Ingredients
- 2 1/2 cups (625 mL) all-purpose flour
- 1 teaspoon (5 mL) baking soda
- 1 teaspoon (5 mL) sea salt
- 1 cup (250 mL) butter, softened
- 1 cup (250 mL) white sugar
- 1/2 cup (125 mL) packed brown sugar
- 2 eggs
- 1 tablespoon (15 mL) pure vanilla extract
- 4 jalapeño peppers, halved, stems and seeds removed, finely minced
- 2 cups (500 mL) dark chocolate chips
Directions
- Arrange the racks in the lower and upper thirds of the oven and preheat to 350°F (180°C). Turn on the convection fan if you have one. Line two baking
- sheets with silicone baking mats or parchment paper. Whisk the flour, baking soda, and salt in a medium bowl. Measure the butter, white sugar, and brown sugar into the bowl of a stand mixer fitted with the whip attachment and, starting slowly, then increasing speed, whip until smooth and creamy, scraping down the sides occasionally, five minutes or so. Stop the machine, add the eggs and vanilla, and whisk until smooth. Change to the paddle attachment, add the flour mixture, and stir into a smooth batter. Add the jalapeños and chocolate chips and slowly stir until evenly mixed.
- Divide the dough into 24 portions. Using your hands, roll each piece of dough into an even ball. Place 12 dough balls on a prepared baking sheet evenly spaced, and press gently to anchor in place. Repeat with the remaining 12 dough balls, evenly spaced on the second sheet to allow for spread. Bake until tender and chewy, precisely 12 minutes. Transfer to racks and rest until cool. Store in a resealable container at room temperature for up to 3 days. Enjoy!
