LARA LLADOC
Mordor-Inspired Chocolate Sriracha Cookies
by Lara Lladoc
Gooey triple chocolate meets the heat of sriracha on the slopes of Mount Doom.
Time: 2 hours
Servings: 48 cookies
Difficulty: Medium
Ingredients:
16 oz semisweet chocolate (454 g)
2 cups all-purpose flour (260 g)
1/2 cup unsweetened cocoa (48 g)
2 tsp baking powder
3/4 tsp salt
3 eggs
2 tsp vanilla extract
2 tsp instant coffee
3 TBS sriracha
10 TBS unsalted butter, room temp (142 g)
1 1/2 cups brown sugar (320 g)
1/2 cup granulated sugar (100 g)
12 oz semisweet chocolate chips (340 g)
Instructions:
In microwave-safe bowl, melt chopped 16 oz semisweet chocolate in microwave on low power. Stir every minute until fully melted. Set aside to cool.
In medium bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
In another medium bowl, whisk together eggs, vanilla, instant coffee, and sriracha until coffee is dissolved. Set aside.
In large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
Add egg mixture. Mix until combined.
Add fully cooled melted chocolate. Mix until combined.
Slowly add flour mixture. Mix until combined. (Dough will be thick.)
Add chocolate chips. Stir until homogeneous.
Scoop dough 2 TBS at a time, and roll into balls. (Approx. 48)
Transfer balls to airtight container. Refrigerate for 1 hour (or up to overnight).
Adjust oven racks to upper- and lower-middle positions. Preheat oven to 350 F.
Place balls onto parchment paper-lined baking trays, at least 2 inches apart.
Bake at 350 F for 10 minutes, then rotate and switch trays on racks. Bake additional 7 minutes (17 minutes total), or until edges are set and cracks show gooey centers.
Remove trays from oven. Allow cookies to cool on trays for 10 minutes.
Transfer cookies to paper towel-lined rack. Serve warm or allow to cool completely before storing in airtight container.
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