A chocolate chip cookie with a bite — about 40 grams of chili – thanks to good, dried red chili powder. A low-sugar cookie with semi-sweet dark chocolate chips and a bit of crushed dried raspberries.
Chili-Chocolate Chip Cookies
- 225 g (2 sticks) butter, soft
- 150 g sugar (brown, white, honey, mixed is okay)
- 2 eggs
- 300 grams of flour (white, wheat, almond, flaxseed, mixed okay, within reason. Half should be white)
- 40 g of dried red chili powder
- 3 g. baking powder
- 3 g salt
- dash of vanilla extract
- Package of chips (of however many you like)
- 4T freeze-dried raspberries, crushed
- Pecans
Procedure
- Cream sugar and butter
- Mix eggs in well
- Add dry ingredients until incorporated
- Add vanilla, mix briefly
- Add crushed raspberries and chocolate chips.
- If not baking immediately, refrigerate batter or drop in small spoonfuls onto a metal cookie sheet. Top each mound with a whole pecan.
- Bake at 350F for 12 minutes. Let cool. Makes 3-5 dozen depending on .
