Chili-Crisp Dark Chocolate Chunk Cookies

Chili crisp, the crunchy chile oil that jumped from Chinese pantries into Western kitchens, meets classic chocolate chunk cookies in this viral bakery mash-up. Dark chocolate and a spoonful of spicy crisp deliver sweet heat finished with flaky sea salt.

Serves 6 · 20 min prep · 24 min cook

Estimate for one serving

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

Every recipe here is free to read.

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3/4 tsp 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 paper.
2. 2In a large bowl cream the softened butter with both sugars until light and fluffy, about 2 minutes by hand or mixer.
3. 3Beat in the egg and vanilla until fully incorporated and the mixture looks smooth.
4. 4Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl.
5. 5Add the dry ingredients to the butter mixture and stir just until a soft dough forms.
6. 6Fold in the dark chocolate chunks and swirl the chili crisp through the dough so you get spicy pockets without fully blending.
7. 7Scoop heaping tablespoons of dough onto the prepared sheets, spacing them 2 inches apart, and gently flatten each mound slightly.
8. 8Sprinkle the tops with flaky sea salt.
9. 9Bake one sheet at a time for 10 to 12 minutes until the edges are set and the centers still look slightly soft and glossy.
10. 10Cool on the baking sheet 5 minutes so the cookies firm up, then transfer to a wire rack.
11. 11Repeat with the remaining dough.
12. 12Serve slightly warm so the chocolate is melty and the chili crisp heat blooms.