Dark Chocolate Chip Cookies with Chili-Chocolate Milk
This recipe is for a classic, chewy chocolate chip cookie–it doesn’t get more traditional than this! But for a fresh twist on the milk and cookies pairing, try a flavored milk with chocolate drizzle and a dash of chili powder to balance the sweetness with spice.
This recipe is for a classic, chewy chocolate chip cookie–it doesn’t get more traditional than this! But for a fresh twist on the milk and cookies pairing, try a flavored milk with chocolate drizzle and a dash of chili powder to balance the sweetness with spice.
Prevent your screen from going dark as you follow along.
Ingredients
2 teaspoons Vanilla Extract
1 ½ cups Brown Sugar
½ cup Granulated Sugar
2 ½ cups Flour
2 ½ teaspoons Baking Powder
½ teaspoon Sea Salt
1 cup Dark Chocolate Chips
Dark chocolate syrup
Chili Powder
Directions
- Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter, vanilla, brown sugar and granulated sugar until smooth and fluffy. Add eggs and continue to beat until combined.
- Sift the flour, baking powder and sea salt into the wet ingredients and beat together until combined fully. Fold in dark chocolate chips and chill dough for 15 minutes.
- Roll heaping tablespoon-sized scoops into balls and place on the prepared baking sheet.
- Bake for 12 to 14 minutes; remove and let rest for 10 minutes on the baking sheet to firm up before transferring to a wire cooling rack.
- Serve with a glass of chili-chocolate milk: Drizzle dark chocolate syrup generously inside a glass, fill with milk, and top with a shake of chili powder. Admire the lovely drink, then stir before enjoying.
Directions
Prevent your screen from going dark as you follow along.
- Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter, vanilla, brown sugar and granulated sugar until smooth and fluffy. Add eggs and continue to beat until combined.
- Sift the flour, baking powder and sea salt into the wet ingredients and beat together until combined fully. Fold in dark chocolate chips and chill dough for 15 minutes.
- Roll heaping tablespoon-sized scoops into balls and place on the prepared baking sheet.
- Bake for 12 to 14 minutes; remove and let rest for 10 minutes on the baking sheet to firm up before transferring to a wire cooling rack.
- Serve with a glass of chili-chocolate milk: Drizzle dark chocolate syrup generously inside a glass, fill with milk, and top with a shake of chili powder. Admire the lovely drink, then stir before enjoying.
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