My travels around the globe have ended and I'm back to spending my time in Chicago.
This means a return to normalcy. My time in Tehran was fairly normal, but I never did quite master my way around the kitchen. For starters, I never mastered using a dull paring knife for everything or a lack of scales and measuring spoons.
Actually, I was just pretty lazy. There really isn't an excuse.
But now I'm back! I don't have my aunt doting over me anymore, which means my natural instinct to please people through their taste buds has returned! (That, and my belief that sweets are very much the bottom of the food pyramid. Actually, I'm not so sure that ever disappeared - they just weren't homemade for a while.)
So I've been busy in the kitchen. Not super busy, and not with my camera in hand. I haven't even pulled it out since getting back to Chicago, and that's really not acceptable. But I've made a couple of batches of berry brownies, started to test out a bourbon-bacon ice cream (but never quite made it to the ice cream part), bourbon-bacon-chocolate cupcakes for my birthday, and then, finally, today's recipe: sriracha chocolate chip cookies.
There are people out there that swear by sriracha. It's their go to condiment. Their hot sauce of choice. I am not one of those people. In fact, I bought my first bottle of sriracha specifically to make this recipe to make these cookies for one of those people.
If you're looking for a spicy cookie, this one isn't it. I've made cookies packing a bit more heat before. These are not those.
These are classic. Your basic, chewy chocolate chip cookie. They're almost the Toll House Recipe, but not quite. But when you eat them, there's something just the slightest bit different about them. It's a bit difficult to put your finger on what it is.
Oh, yeah. It's the sriracha.
Sriracha Chocolate Chip Cookies
makes a couple of dozen or something
1 cup butter, softened
3/4 cup light brown sugar
3/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons sriracha sauce
11 ounces dark chocolate chunks
Preheat oven to 375F.
Beat butter, brown sugar, and granulated sugar together in a medium bowl until smooth and fluffy. Beat in eggs one at a time.
In a small bowl, combine flour, salt, and baking soda. Beat into butter mixture until combined.
Stir in sriracha and chocolate chunks.
Plop spoonfuls of dough on an ungreased baking sheet 2 inches apart. Bake for 9-11 minutes or until golden brown.
Let cool enough that you won't burn your mouth and enjoy!