You probably don’t need another chocolate chip cookie recipe. I grew up in a house where my mom always kept the cookie jar full. Chocolate chip cookies were a staple, as were her oatmeal scotchies. I needed a new chocolate chip cookie recipe though, because my mom’s recipes never taste quite right when I make them.
My mom’s rolls are a perfect example of this unfortunate phenomenon. She swears her rolls never taste the same as her mother’s even though they use the same recipe. I’ve only attempted to make my mom’s rolls once in my own kitchen, and they were far from the ideal of soft cloud-like rolls that emerge from my mom’s oven. I’m not quite sure it will feel like Thanksgiving without her rolls this year.
So I needed a new chocolate chip cookie recipe to join the old favorite, preferably one that didn’t have that note of “not quite as good as if Mom had made them” crowding out the warm chocolate. Besides that, J likes some spice to his chocolate, and I grew up in a mild salsa household. This recipe makes two dozen cookies and also freezes beautifully. I’ll usually roll out all 2 dozen cookies, bake six at a time, and freeze the others for us to bake up later.
Spicy Chocolate Chip Cookies (Adapted just slightly from All Recipes)
This recipe makes about two dozen small cookies. If you don’t love spice mucking up your chocolate chip cookie, you can always leave out the crushed red pepper and still have a perfectly serviceable cookie. Sometimes I leave out the pepper on purpose, but then sprinkle some kosher salt on the cookies just before baking them. J might like his chocolate with spice, but I prefer mine with a dash of salt.
- 1 stick of unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 teaspoon hot water
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 cup dark chocolate chunks
- 1 1/2 cups all purpose flour
- Heat oven to 350 degrees.
- Cream together the butter with the white and brown sugar until the mixture is smooth.
- Beat the egg into the batter along with the vanilla.
- Dissolve the baking soda in the hot water and add the mixture to the batter along with the salt and crushed red pepper
- Spread the chocolate chunks out on a cutting board and roughly chop them so you have some thin chocolate shavings mixed in with the chunks.
- Stir the flour and the chocolate into the batter until everything is well distributed.
- Roll the batter into 1” balls and bake on a parchment paper-lined baking sheet for about 10 minutes or until golden.