Jalapeno Chocolate Chip Cookies
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yields 60 Cookies
Ingredients
- 12 tbsp. (1½ sticks) unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup firmly-packed dark brown sugar
- 1 large egg, room temperature
- 1½ tsp. vanilla bean paste or vanilla extract
- 1¾ cups all-purpose flour
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 2 cups extra dark chocolate chips or semi-sweet
- 4 jalapenos, seeded, diced small
Instructions
- Preheat oven to 350 degrees
- Line two baking sheets with parchment paper; set aside
- In a medium bowl, sift together flour, baking soda and salt; set a side.
- In a large bowl, add butter, granulated sugar, brown sugar and beat until creamy. Beat in one egg until combined. Beat in vanilla until combined. Slowly add flour mixture until well combined. Stir in chocolate chips and jalapeno.
- Take about heaping teaspoon size of dough and place 2″ apart on prepared baking sheet. Bake in oven for 8 – 10 minutes, just until lightly browned around the edges. Let cool on baking pan for 2 minutes and place on a rack to cool completely.
- Store in an airtight container for up to a week or freeze for up to 3 months.