hello! Hi everyone, Wesley here. Today we're diving back into the wonderful, weird world of Asian fusion cuisine with a shot at a sweet and savory chili crisp chocolate chip cookie. Not too long ago, a few months back Eric Kim and the New York Times released a now viral recipe for a gochujang caramel cookie, wherein the Korean fermented chili paste is swirled into the cookie dough to create the sweet, spicy, fermented cookie that is now popping up all over the internet. As many others were, I was absolutely fascinated by the concept, and it which led me to think..."what else can we put into a cookie?" And, here we are.
So! For our version today, we're gonna start with a fairly straight forward chocolate chip cookie combined with a handful of savory elements including a bit of Chinese five spice and of course, chili oil, to yield a cookie that is simultaneously both sweet, savory, and spicy, all at once. To pair with all of this, we'll be making use of our house-made chili crisp oil from the Woo Can Cook pop up to yield for us (in my opinion) a more fragrant and spice-forward final result than what we'd end up with if we used the jarred stuff. Hope you try it.
Yields 12
INGREDIENTS (dry)
185g AP flour
150g chocolate chips
1/2 tsp baking soda
1/4 tsp Chinese five spice
1 cup white sugar
1 tbsp chili crisp oil solids
INGREDIENTS (wet)
7 tbsp (1 stick minus 1 tbsp) melted butter
1 egg
1 tsp vanilla extract
INGREDIENTS (butter cream)
1 tbsp butter
3 tbsp brown sugar
4 tbsp chili oil
PREP
COMBINE all dry ingredients in a large mixing bowl, set aside
WHISK all wet ingredients, then combine with dry ingredients and knead until a cohesive dough forms
WHISK all butter cream ingredients until a thick cream forms, then add to the dough in four large spoonfuls
FOLD the dough together with the cream, being careful not to overknead
ON THE STOVE
ADD the cookies in balls to a parchment lined baking sheet six per sheet
PREHEAT the oven to 350F, then bake for 11-12 minutes until golden brown