Directions

1. 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.

2.  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.

3. Pour the mixture into the bowl of a stand mixer fitted with a paddle attachment and let cool for 5 minutes.

4. 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.

5. Add the remaining chopped chocolate and white chocolate chips and mix until evenly distributed. Preheat the oven to 350°F.

6. Refrigerate the dough for 15-20 minutes.

7. Scoop about 2 Tbsp of dough per cookie and place on a parchment lined sheet pan an inch or so apart.

8. Bake 10-14 minutes until cookies are puffed and cracked. Rotate the pan after 7-8 minutes.

9. Set the pan on a baking rack to cool.

10. Eat the cookies!