Ghost Chile Chocolate Brownie Cookies
Using the dark cocoa powder creates a super rich and very dark cookie. The chiles go well with the rich chocolate flavor. If ghost pepper powder is too high on the heat meter then substitute your favorite spice.
Notes
You can substitute 1 tsp cayenne for the 1/2 tsp of ghost chile.
Ingredients
- 1 stick butter, softened (or coconut oil)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ghost pepper powder (please use gloves when handling the powder)
- 1 cup dark cocoa powder
- 3/4 cup white chocolate chips
- 3/4 cups dark chocolate chips
- 1/2 walnuts (optional)
Instructions
- Preheat the oven to 350 degrees.
- Mix together butters and sugars.
- Add egg and vanilla. Mix well.
- Mix soda, salt, cocoa and ghost pepper powder together in separate bowl.
- Add to the wet ingredients. Mix well.
- Add chips and nuts.
- Carefully spoon a golf ball sized scoop into a cookie sheet. Set about 2 inches apart.
- Bake for 10 minutes or until done.
Ghost Chile Chocolate Brownie Cookies
one cookie
0 minutes
0 minutes
Sweets and Desserts
Ingredients
1 stick butter, softened (or coconut oil)
1/2 cup brown sugar
1/2 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ghost pepper powder (please use gloves when handling the powder)
- 1 cup dark cocoa powder
- 3/4 cup white chocolate chips
- 3/4 cups dark chocolate chips
- 1/2 walnuts (optional)
Directions
- Preheat the oven to 350 degrees.
- Mix together butters and sugars.
- Add egg and vanilla. Mix well.
- Mix soda, salt, cocoa and ghost pepper powder together in separate bowl.
- Add to the wet ingredients. Mix well.
- Add chips and nuts.
- Carefully spoon a golf ball sized scoop into a cookie sheet. Set about 2 inches apart.
- Bake for 10 minutes or until done.
