January 27, 2015
For my entire life I've been on a mission to find the perfect in-between of salty sweet. For each new cookie I concoct I play with the parameters of salt and sugar distribution.
Introducing: a salty sweet cookie with a spicy kick that encroaches a light sizzling fire on the tongue halfway through and then lingers after consumption.
2 cups flour
1 teaspoon nutmeg
1 teaspoon cayenne pepper
1 ½ teaspoon salt
1 teaspoon baking soda
2 sticks butter
1 ½ cup brown sugar
1 cup sugar, plus 2 tablespoons.
1 teaspoon vanilla extract
Chopped milk AND dark chocolate chips, but mostly dark. (I use a half bag of dark and a third of milk chocolate chips)
Dried Chili Flakes
Mix together flour, baking soda, salt, nutmeg, and cayenne pepper in a medium bowl.
Mix the brown sugar, white sugar and room-temperature butter together.
Add the egg to the brown sugar/sugar/butter mixture and mix well.
Add the vanilla!
Mix the dry ingredient mixture with the wet ingredient mixture and blend until smooth.
Add the chopped chocolate chips and mix well.
Roll spoonfuls of cookie batter between your hands, forming small balls.
On a coconut oil greased pan, place the rolled cookie batter balls, about 2 inches apart.
Push the top of the ball down slowly, creating a flat plateau at the top of the cookie dough ball.
Press down multiple chili flakes on each cookie dough ball, adding them with a lightly greased fingertip, insuring precision.
Bake cookies at 350 degrees for 11 minutes.
Take out of oven and let cool for about a minute. Then transfer to a wire rack or plate.
Enjoy right away, or let stand 10-15 minutes before putting away in an air-tight Tupperware container.
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