Yuzu Chocolate Chip Cookies with Chili Crisp Hot Honey Swirl

Ingredients

• 1 cup Unsalted butter (softened)
• 0.75 cup Granulated sugar
• 0.75 cup Brown sugar (packed)
• 2 Egg (large, room temperature)
• 2 tbsp Yuzu juice (or yuzu extract)
• 2.25 cup All-purpose flour
• 1 tsp Baking soda
• 0.5 tsp Salt
• 1 cup White chocolate chips (yuzu flavored if available)
• 2 tbsp Lee Kum Kee Chiu Chow Style Chili Oil (chili crisp)
• 2 tbsp Honey

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. 3

   Beat in the eggs one at a time, then stir in the yuzu juice.

4. 4

   In a separate bowl, whisk together the flour, baking soda, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. 6

   Fold in the white chocolate chips.

7. 7

   In a small bowl, whisk together the Lee Kum Kee Chiu Chow Style Chili Oil and honey to create the hot honey swirl.

8. 8

   Scoop rounded tablespoons of dough onto the prepared baking sheet.

9. 9

   Drizzle a small amount of the chili honey mixture over each dough ball and use a toothpick to gently swirl it into the surface.

10. 10

    Bake for 10-12 minutes or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

If yuzu white chocolate chips are unavailable, use high-quality white chocolate chips and increase the yuzu juice or zest in the dough for more citrus punch.

Nutrition per serving

• dessert
• cookies
• baking
• fusion
• spicy
• yuzu
• chili crisp