Yuzu Chocolate Chip Cookies with Chili Crisp Hot Honey Swirl
Lee Kum Kee shared this in an Instagram post. SeeMeCook wrote it up from the post as a full recipe and added nutrition.
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A groundbreaking dessert from Pastry Chef Susan Bae that combines citrusy yuzu, sweet chocolate, and a punchy swirl of spicy chili crisp and honey.
- Time
- 32 minutes
- Equipment
- Oven
- Good for
- Snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the yuzu juice.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips.
In a small bowl, whisk together the Lee Kum Kee Chiu Chow Style Chili Oil and honey to create the hot honey swirl.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Drizzle a small amount of the chili honey mixture over each dough ball and use a toothpick to gently swirl it into the surface.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 430
- Protein
- 4 g
- Carbs
- 54 g
- Fat
- 23 g
- Fiber
- 1 g
Where the calories come from
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