Peggy’s Firecracker Cookies
 
 
The perfect chocolate chip cookie with a spicy kick!
Author:
Recipe type: Drop Cookie
Ingredients
  • 2 cups plus 2 tablespoons all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, melted and cooled (I put mine in the fridge for a couple minutes to quickly get the temperature down)
  • 1 cup light brown sugar
  • ½ cup white sugar
  • 1 egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup of Chuao Firecracker chocolate bar, coarsely chopped
Instructions
  1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper.
  2. Whisk the flour, baking soda, and salt together in a small bowl. Set aside.
  3. Beat the butter, brown sugar, and white sugar together for about a minute. Beat in the egg, egg yolk, and vanilla. Slowly add the flour mixture until just combined. Gently stir in the chopped chocolate bar pieces.
  4. Shape dough into balls (about a ¼ cup each) and place on cookie sheet.
  5. Bake for 15-18 minutes (do not overbake!). Let cookies cool on the baking sheet.
Notes
Adapted from Brown Eyed Baker
Recipe by Not Your Momma’s Cookie at https://notyourmommascookie.com/2012/03/peggys-firecracker-cookies/