Chili-Crisp Dark Chocolate Chunk Cookies

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp fine sea salt
• 1 1/4 cups dark chocolate chunks
• 2 tbsp chili crisp
• 1 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment. Soften the butter until cool-room temperature so it still holds shape.
2. 2In a large bowl cream the butter with both sugars until light and fluffy, about 2 minutes with a hand mixer. Scrape the bowl.
3. 3Beat in the whole egg, egg yolk, and vanilla until fully combined and glossy. The mixture should look smooth, not curdled.
4. 4In a second bowl whisk the flour, cocoa powder, baking soda, and sea salt. Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
5. 5Fold in the dark chocolate chunks and the chili crisp, including some of the crunchy bits and oil from the jar, until evenly distributed. Do not overmix.
6. 6Scoop 12 equal dough balls (about 3 tablespoons each) onto the prepared sheets, spacing them 3 inches apart. Gently flatten each ball slightly with your palm.
7. 7Bake one sheet at a time on the center rack until the edges look set and the tops are matte with tiny cracks, 11 to 13 minutes. Centers will still look soft.
8. 8Immediately sprinkle flaky sea salt over the hot cookies. Cool on the sheet 5 minutes so they firm up, then transfer to a rack.
9. 9Serve slightly warm while the chocolate is still melty and the chili crisp heat blooms on the finish. Store leftovers airtight up to 3 days.