Description
A sweet ooey, gooey chocolate chip cookie with a punch of heat from freshly diced jalapeno peppers.
Ingredients
- 1-¾ cup All-purpose Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 12 Tablespoons Butter, Unsalted, Room Temperature
- ¾ cups Granulated Sugar
- ¼ cups Firmly Packed Dark Brown Sugar
- 1 whole Large Egg
- 1-½ teaspoon Vanilla Extract
- 2 cups Extra Dark Chocolate Chips Or Semi-sweet
- 4 whole Jalapenos, Seeded, Diced Small
Preparation
Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, sift together flour, baking soda and salt; set aside.
In a large bowl, add butter, granulated sugar and brown sugar and beat until creamy. Beat in the egg until combined. Beat in vanilla until combined. Slowly add flour mixture and mix until well combined. Stir in chocolate chips and diced jalapeno.
Take heaping teaspoon sized scoops of dough and place 2″ apart on prepared baking sheet. Bake in the oven for 8-10 minutes, just until lightly browned around the edges. Remove from oven. Let cookies cool on baking pan for 2 minutes then place on a rack to cool completely.
Store in an airtight container for up to a week or freeze for up to 3 months.
