Tingly Sichuan pepper peanut chocolate chip cookie – 50Hertz Tingly Foods
If you can't decide between peanuts and chocolate, now you won't have to! With a tingly Sichuan pepper peanut chocolate chip cookie, you can have the best of both worlds. While it may be quite a...
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Ingredients
- 16 oz/ 450g All-purpose flour, Sifted
- 1¼ tsp Baking soda
- 1½ tsp Baking powder
- 1½ tsp Coarse salt (Diamond Crystal Kosher salt)
- 2½ Sticks unsalted butter
- 8 oz/ 225g Light brown sugar
- 6 oz/ 170g Granulated sugar
- 2 Large eggs
- 2 tsp Natural vanilla extract
- 1-2 tsp Red Sichuan Pepper Oil (50 Hertz)
- 12 Oz / 340g Semi or bittersweet chocolate chips (OR same amount of chopped chocolate. We used 6oz/170g 100% unsweetened chocolate and 6oz/170g 58% dark chocolate, chopped)
- 10 oz (2 cans) Tingly 50Hertz Sichuan Pepper Peanuts, Chopped
- Maldon Sea Salt (sprinkle prior to baking)
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