Gluten Free Double Chocolate Tea Cookies with Chili Oil

The exotic and alluring love child of Kung Pao Chicken and a proper chocolate tea cookie, our friend The Awkward Scone came up with this creation. Chocolate and chili are natural partners, and this little cookie will surprise and delight your guests at your next tea party.


  • Unsalted Butter 3 tablespoons, plus 2 teaspoons
  • Bittersweet Chocolate, chopped 1 cup plus 1/3 cup, separated
  • Egg 1 whole
  • Egg Yolk 1 (in addition to the whole egg)
  • Sugar ½ cup
  • Vanilla 1 teaspoon
  • Blank Slate Kitchen Sichuan Chili Oil 1 ½ teaspoon
  • Quinoa Flakes ½cup
  • Kosher Salt ¾ teaspoon
  • Baking Powder ½teaspoon
  • Peanuts, roasted salted and chopped 1/2 cup


  1. In a double boiler, over medium heat, melt together butter and 1 cup chocolate
  2. Set aside to cool
  3. Combine egg, egg yolk, sugar, vanilla and chili oil in the bowl of a stand mixer, or a clean mixing bowl. Whip with whisk or whisk attachment until doubled in volume and pale yellow
  4. Fold in chocolate and butter mixture
  5. Combine quinoa, peanuts, salt, baking powder and remaining chocolate in separate bowl and then fold into egg mixture until combined
  6. Cover bowl with plastic wrap and place in refrigerator for 1 hour
  7. In the meantime, preheat oven to 375 degrees
  8. Remove dough from fridge and use a small cookie scoop to portion cookies
  9. Place on a parchment lined baking sheet at least 2 inches apart
  10. Sprinkle with raw sugar (optional)
  11. Bake for 10-12 minutes until edges of cookies are set and center appears springy
  12. Let cool
Recipe and photo reprinted with the permission of Alex Sorenson

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