Appetizers & Desserts
30-40 minutes minutes
10-14 minutes minutes
These cookies are the best of both worlds. It delivers in sweetness from the chocolate bar and chocolate chips, and provides that nice kick from the Trinidad Scorpion pepper. If you're a big fan of chocolate chip cookies with a kick of heat or are dying to try some spicy chocolate cookies, then you won't be disappointed with Randy's Double Chocolate Scorpion Cookies! These cookies will be one of the most unforgettable cookies you'll ever have in your life, and we couldn't stop control ourselves from eating the whole batch. Thank you Randy for sharing your delightful recipe!
The key to this recipe is crushing the scorpion pepper into a paste and mixing with the chocolate to melt. Intense heat that is perfectly balanced by the sweetness and flavor of the two chocolates...enjoy! - Randy
½ Trinidad Scorpion pepper, roughly chopped
1 bar (4 ounces) semisweet chocolate, chopped
5 Tbsp butter
1/3 cup sugar
1/3 cup brown sugar
½ tsp salt
½ tsp baking soda
1 tsp vanilla extract
1 large egg
1 cup plus 2 Tbsp all-purpose flour
4 ounces white chocolate chips
Put the Scorpion pepper and a big pinch, about ¼ - ½ tsp, of sugar into the bowl of a mortar and pestle and grind into a paste.
Put the pepper paste, ½ the chocolate, and butter into a medium microwave-safe bowl. Microwave on high for 30 second intervals, stirring after each interval with a rubber spatula until the chocolate mixture is melted and smooth.
Pour the mixture into the bowl of a stand mixer fitted with a paddle attachment and let cool for 5 minutes.
With the mixer on medium low, add the white and brown sugars, salt, baking soda, vanilla and egg and mix until well blended. Add the flour and mix just until completely blended.
Add the remaining chopped chocolate and white chocolate chips and mix until evenly distributed. Preheat the oven to 350°F.
Refrigerate the dough for 15-20 minutes.
Scoop about 2 Tbsp of dough per cookie and place on a parchment lined sheet pan an inch or so apart.
Bake 10-14 minutes until cookies are puffed and cracked. Rotate the pan after 7-8 minutes.
Set the pan on a baking rack to cool.
Eat the cookies!
This recipe will work with any variety of superhot chili pepper. Use your favorite!