Tingly Sichuan pepper peanut chocolate chip cookie – 50Hertz Tingly Foods

Name: Tingly Sichuan pepper peanut chocolate chip cookie – 50Hertz Tingly Foods
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; 10 oz (2 cans) Tingly 50Hertz Sichuan Pepper Peanuts, Chopped; Maldon Sea Salt (sprinkle prior to baking)

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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 bo

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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
10 oz (2 cans) Tingly 50Hertz Sichuan Pepper Peanuts, Chopped
Maldon Sea Salt (sprinkle prior to baking)

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