I really like sea salt. And specifically Falk Salt, which is this neat-o pyramid salt. So when I decided to make these spicy PB Chocolate Chip Cookies, I thought that using their chipotle flavor would be just the thing. It was … these are very yummy. If you don’t have chipotle sea salt, you can use regular and just crush a few red pepper flakes into it with your fingers. Also, this recipe makes about 60 cookies, so it that is too much for you, it’s one that can be easily halved.
Ingredients
2 2/3 cup all purpose flour
1 1/2 teaspoon baking soda
1 1/2teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1 cup unsalted butter, softened to room temperature
1 cup creamy peanut butter, at room temperature
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
1 tablespoon honey
2 large egg plus 2 egg yolks
1 teaspoon vanilla extract
3 cups semi-sweet chocolate chips
chipotle-flavored sea salt, for sprinkling
Directions
In a large bowl, combine the flour, the baking soda, the baking powder, salt, cayenne and cinnamon. Set aside.
In the work bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and peanut butter. Add the sugars and beat until smooth. Next beat in the eggs, egg yolks, honey, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes to an hour (important; do not skip the chilling step.)
Preheat oven to 350F. Line baking sheets with parchment paper or silpat.
Once ready to bake, roll dough into 1-inch balls and place onto prepared cookie sheets. Bake for 10-12 minutes or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not over-bake (they may look a little underdone in the middle)! Remove from oven and immediately sprinkle with a little bit of the chipotle sea salt. Let cool on cookie sheet for 3-5 minutes before transferring to wire rack to cool completely.
