Sichuan-style Spicy Chocolate Chip Cookie

Ingredients

While the original American chocolate chip cookie is known for its soft and chewy texture, the Sichuan-style version adds a spicy kick by incorporating Sichuan peppercorns. The traditional buttery flavor is enhanced with a hint of numbing heat, creating a delightful fusion of flavors. Additionally, the use of Sichuan peppercorn-infused oil adds a unique aromatic element to the cookie. We alse have the original recipe for Chocolate Chip Cookie, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (220g) brown sugar 1 cup (220g) brown sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (170g) dark chocolate chips 1 cup (170g) dark chocolate chips
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 2 tablespoons Sichuan peppercorn-infused oil 2 tablespoons Sichuan peppercorn-infused oil

Nutrition

• Calories: 180 kcal / 753 kJ
• Fat: 9g (5g saturated)
• Carbohydrates: 24g (16g sugars)
• Protein: 2g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   Fold in the dark chocolate chips and crushed Sichuan peppercorns.
7. 7.
   Drizzle the Sichuan peppercorn-infused oil over the dough and gently mix to incorporate.
8. 8.
   Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. 9.
   Bake for 10-12 minutes, or until the edges are golden brown.
10. 10.
    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes until fragrant. Crush them using a mortar and pestle or a spice grinder.
• Sichuan peppercorn-infused oil — Heat 2 tablespoons of vegetable oil in a small pan over low heat. Add 1 tablespoon of crushed Sichuan peppercorns and let them infuse the oil for 5 minutes. Strain the oil and discard the peppercorns.

Tips & Tricks

• For an extra kick of heat, add a pinch of ground Sichuan peppercorns to the cookie dough.
• Adjust the amount of Sichuan peppercorns according to your spice tolerance.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns or omit them altogether.
• Serve these cookies with a cup of Sichuan-style hot tea to balance the spiciness.
• Store the cookies in an airtight container to maintain their freshness.

Serving advice

Serve these Sichuan-style spicy chocolate chip cookies warm or at room temperature. They pair well with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of flavors and temperatures.

Presentation advice

Arrange the cookies on a platter and garnish with a sprinkle of crushed Sichuan peppercorns for an eye-catching presentation. Serve them alongside a small dish of extra crushed peppercorns for those who crave an extra kick.