Chili-Crisp Hot Honey Chocolate Chunk Cookies

Chili crisp leapt from Chinese tables into viral bakeries, and these cookies ride that wave. Dark chocolate chunks meet hot honey and savory chili oil for sweet heat finished with flaky sea salt.

Serves 6 · 15 min prep · 24 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 51g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp fine salt
• 1 1/4 cups dark chocolate chunks
• 2 Tbsp chili crisp
• 3 Tbsp hot honey
• for finishing flaky sea salt

Instructions

1. 1Preheat the oven to 375°F and line two baking sheets with parchment paper. In a large bowl beat the softened butter with both sugars until light and fluffy, about 2 minutes with a hand mixer or sturdy spoon.
2. 2Beat in the egg and vanilla until fully combined and the mixture looks creamy. Scrape down the sides of the bowl.
3. 3Add the flour, baking soda, and salt. Mix on low just until a soft dough forms and no dry flour remains visible.
4. 4Fold in the dark chocolate chunks and the chili crisp so the spicy oil and crunchy bits are streaked throughout the dough.
5. 5Scoop dough into 12 equal mounds (about 2 tablespoons each) and space them 2 inches apart on the prepared sheets. Slightly flatten each mound with your palm.
6. 6Bake one sheet at a time for 10 to 12 minutes, until the edges are set and golden brown while the centers still look slightly underdone and puffy.
7. 7Immediately after removing from the oven, drizzle each hot cookie with a little hot honey so it soaks into the cracks. Sprinkle lightly with flaky sea salt.
8. 8Cool on the baking sheet for 5 minutes so the cookies firm up, then transfer to a wire rack. Serve warm while the chocolate is still melty and the chili-honey finish is glossy.