Datil Pepper Chocolate Chip Cookies
A fan of spicy and sweet? These cookies bring a little St. Augustine heat.
- Makes
- 24
- Prep
- 20 min
- Chill
- 30 min
- Bake
- 11 min
One step at a time in big type, and the screen stays on.
Ingredients
0 of 11 gatheredDry
Wet
Mix-ins & finish
Method
0 of 8 doneHeat the oven to 375°F and line two baking sheets with parchment.
Whisk the flour, baking soda, salt and ground datil pepper together in a bowl. Set aside.
2¼ cups flour1 tsp baking soda1 tsp salt½ tsp datilBeat the butter with both sugars on medium speed until light and fluffy, about 3 minutes.
1 cup butter¾ cup brown sugar½ cup sugarBeat in the eggs one at a time, then the vanilla, scraping down the bowl as you go.
2 large eggs2 tsp vanillaOn low speed, mix in the dry ingredients just until no streaks remain. Fold in the chocolate chips.
2 cups chocolate chipsFor thicker cookies, chill the dough for 30 minutes. Skip this if you’re in a hurry.
Scoop 2-tablespoon balls about 2 inches apart. Bake 9 to 11 minutes, until the edges are golden and the centers still look a little soft.
Sprinkle with flaky salt while warm. Cool on the sheet for 5 minutes, then move to a rack.
flaky salt
Sara’s notes
[How spicy these run, and how to turn the heat up or down]
[How long they keep, and whether the dough freezes]
