Jalapeño double chocolate chip cookies
Add a little bit of heat to some double chocolate chip cookies!
Prep Time30 mins
Cook Time10 mins
Chilling time30 mins
Total Time40 mins
- 1 cup unsalted margarine I used 2 sticks of unsalted butter
- 1 jalapeño
- 1 and ½ cups granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cup all-purpose flour
- ⅔ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 cup semisweet chocolate chips
- ½ cup roasted pine nuts optional - I did not add
Melt margarine in a small saucepan, add jalapeño split in half and simmer for 10 minutes. Strain to remove the jalapeño and seeds, cool and refrigerate until solid.
After the jalapeño margarine is cooled and ready to use, preheat oven to 350 degrees F .
Make the cookies
Beat the jalapeño margarine, sugar, eggs and vanilla in a stand mixer (or use a hand mixer) until it is light and fluffy.
In a separate bowl, combine or sift the flour, cocoa, baking soda and salt. Slowly incorporate into the margarine mixture until it is well mixed.
Mix in the chocolate chips and pine nuts (if using).
Drop by rounded teaspoon on to ungreased cookie sheets. I used my medium cookie scoop and placed them on my imitation Silpat.
Bake for 8-10 minutes, until edges are lightly browned. Transfer to wire racks to cool.
If you don't want to bake the entire batch immediately, you can store in the unbaked dough in the freezer and bake at a later time.
Source: Cook Kosher