Chili Chocolate Chip Cookies

Chili chocolate chip cookies—inspired by the best cookies I’ve ever had in my life from Choza in Mexico City.

Now, did we need another chocolate chip cookie recipe out here in these streets? Absolutely not. But I am a virgo and when I’m determined, I’m going to have an extra pepp in my step that only food, my man, and an aperol spritz would bring. There are few moments where I eat something and immediately need to recreate it. The chewy, crispy, spicy cookies from Choza were one that planted a seed I didn’t realize would be my personality for 2 weeks. By no means are these exactly the same, but they bring the buttery, rich, crispy texture with the subtle drop-kick heat in your throat after each bite that the one’s I devoured in Choza had.

Here’s my attempt at them (but your best bet is to just hop your ass on a flight to CDMX and try them yourself)

Chili Chocolate Chip Cookies

Makes: about 1 dozen

Time: 45 minutes (+ cool)

DIRECTIONS

INGREDIENTS

• 2 sticks (8oz) salted butter

• 1/4 cup white granulated sugar

• 1 cup dark brown sugar

• 2 eggs

• 1/2 tablespoon vanilla extract

• 1 teaspoon baking soda

• 1/2 tablespoon cayenne pepper

• 1/2 teaspoon cinnamon

• 2 cups all-purpose flour

• 1 teaspoon kosher salt

• 8oz dark chocolate chunks

• 8oz semi-sweet chocolate chips

INGREDIENTS

1. In a pot, melt the butter over medium-low heat until it begins to bubble. Continue stirring until the butter begins to change to an amber color, indicating the milk solids are beginning to cook down. Once you see this, remove from heat and let cool.

2. In a bowl, add the white sugar, brown sugar, eggs, and vanilla extract then beat using a stand or hand mixer. Continue beating together until the mixture thickens, about 2-3 minutes. Add the cooled, melted brown butter (and the brown milk solids on the bottom) and beat once more. Set aside

3. In a large bowl, whisk together the flour, cayenne pepper, cinnamon, salt, and baking soda until combined. Add the wet ingredients and fold into the flour using a spatula until just combined.

4. Add about 1 cup of dark chopped chocolate chunks and 1/2-3/4 cup of semi sweet chocolate chips. Place in an airtight container and refrigerate OVERNIGHT

5. Preheat oven to 350F and place a rack in the center of the oven. Using a 1/4 measuring cup, measure out the chilled dough, putting 2 in each 1/4 sheet tray lined with parchment paper

6. Bake for 11-13 minutes until golden, let cool on the baking tray for 10 mins.

7. Remove and garnish with flakey salt and dust with a touch of cayenne pepper

8. Serve with milk😝