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Tingly Sichuan pepper peanut chocolate chip cookie

Tingly Sichuan pepper peanut chocolate chip cookie

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 mouthful, you can now enjoy crunchy, gooey, chocolatey cookies of goodness. DOWNLOAD RECIPE IN PDF HERE

The key to a balanced diet is a cookie in each hand. (We declare that this is definitely a scientific and true statement!) So we come to you with not just one but TWO cookie recipes. In this recipe, we'll learn how to make a Tingly Sichuan pepper peanut chocolate chip cookie.

Click here for the 1st recipe in our chocolate chip cookie series: A tingly Adobo Sichuan pepper chocolate chip cookie. 

Our second recipe was written by Trish and contributed by her friend and loyal 50Hertz-er, Meg. We've tweaked the sweetness levels a little so here is an adapted version of it. We hope you enjoy it as much as we have! (We loved it so much we shared it at a pop-up in Portland)


  • 16 oz/ 450g All-purpose flour, Sifted
  • 1¼ tsp Baking soda
  • 1½ tsp Baking powder
  • 1½ tsp Coarse salt (Diamond Crystal Kosher salt)
  • 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)


    1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
    2. Cream butter and sugar together in a mixer until very light.
    3. Add eggs one at a time and mix in well.
    4. Stir in vanilla and oil.
    5. Add flour mixture and mix until combined. (DK: Add the flour in stages so it doesn’t get all over your kitchen counter!)
    6. Scrape out the dough into a large mixing bowl and stir in chocolate chips and Tingly Sichuan Pepper Peanuts by hand.
    7. Portion into mounds (about golf ball size) using a cookie scoop and drop onto a parchment or Silpat-lined baking sheet.
    8. Refrigerate for 24 hours. You can also freeze the dough (well wrapped) to bake later.
    9. When ready to bake pre-heat oven to 350 degrees.
    10. Line cookie tray with parchment paper or place on a non-stick baking mat.
    11. Sprinkle with flaky sea salt and cook for 18-20 minutes until golden brown.



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