Siracha Chocolate Chip Cookies

I’ve always liked cookies that use unusual ingredients. These Siracha Chocolate Chip Cookies were adapted from a recipe posted to The Black Peppercorn (https://www.theblackpeppercorn.com/chocolate-chip-sriracha-cookies/).

These cookies are less sweet than traditional chocolate chip cookies, and although the spicy chili flavors are barely pronounced, they add a complexity and unique color to the cookies.

Siracha Chocolate Chip Cookies Recipehow to make siracha chocolate chip cookies

Yield 24

Author Michael Desrosiers (Attempt Cookies)

Prep time

30 Min

Inactive time

30 Min

Total time

1 Hour

Print

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Siracha Chocolate Chip Cookies

This recipe blends a traditional chocolate chip cookie with the sweet and spicy flavors of siracha sauce. Although the chili flavor is mild, it gives the cookies a richer savoriness and unique color.

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Ingredients

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla
• 2 1/3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips
• 1 1/2 tbsp Sriracha sauce
• 1 tsp flour

Instructions

1. Beat the softened butter and both sugars with eggs and vanilla until smooth and creamy.
2. Slowly mix in 2 1/3 cups flour, baking soda and salt until combined.
3. Separate 1/3 of the dough and mix it in a separate bowl with the siracha sauce. Add 1 cup of chocolate chips.
4. Stir in the remaining 1 cup of chocolate chips with the remainder of the plain cookie dough.
5. Gently fold the cookie doughs together to create marbled streaks of red within the cookie dough. Don't overmix. The goal is to have a really interesting and heterogeneous cookie!
6. Using a spoon or a cookie scoop, drop heaping balls of cookie dough roughly 2 inches apart on a parchment paper or silicone mat lined baking sheet.
7. Chill the cookies in the refrigerator for at least 30 minutes and up to overnight.
8. Bake at 175°C for 12-15 minutes.
9. Allow the cookies to cool on the tray for 5-10 minutes before transferring to a wire rack.

Notes

• This recipe is adapted from https://www.theblackpeppercorn.com/chocolate-chip-sriracha-cookies/
• The longer you chill the cookies, the better the texture will be!
• Be careful not to overmix the red dough into the plain dough in order to keep cool looking swirls of red. If you overmix, the cookies will still taste great, but will lose their unique heterogeneity.