Chili-Crisp Dark Chocolate Chunk Cookies

Chili crisp, the crunchy chile oil beloved in Chinese kitchens, finds a playful home in these bakery-style cookies. Dark chocolate chunks melt into brown-sugar dough kissed with spicy crunch and a touch of hot honey.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 5g protein
• 52g carbs
• 22g fat

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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
• 3/4 tsp baking soda
• 3/4 tsp fine sea salt
• 8 oz dark chocolate chunks
• 2 Tbsp chili crisp
• 2 Tbsp hot honey
• 1 tsp flaky sea salt

Instructions

1. 1Melt the butter in a small saucepan over medium heat until just liquid, then cool 5 minutes so it is warm, not hot. Pour into a large bowl and whisk with both sugars until the mixture looks like wet sand and smells caramelized.
2. 2Whisk in the whole egg, egg yolk, and vanilla until the dough base turns glossy and thick. Stir in the chili crisp so the red oil and crunchy bits are evenly distributed.
3. 3In another bowl, whisk the flour, baking soda, and fine sea salt. Fold the dry mix into the wet ingredients until a soft dough forms with no dry pockets.
4. 4Fold in the dark chocolate chunks, reserving a handful for topping. Cover the bowl and chill the dough 20 minutes so the cookies bake thick instead of flat.
5. 5Preheat the oven to 350°F and line two baking sheets with parchment. Scoop 12 equal dough balls, space them 2 inches apart, and press a few reserved chocolate chunks on top of each.
6. 6Bake one sheet at a time for 11 to 13 minutes until the edges are set and deep golden while the centers still look slightly underdone and puffy.
7. 7Immediately drizzle a thin thread of hot honey over the hot cookies and sprinkle with flaky sea salt. The honey will set into a shiny glaze as they cool.
8. 8Cool on the sheet 5 minutes, then move to a rack. Serve slightly warm so the chocolate stays molten and the chili-honey finish pops.