Chile Chocolate Chip Cookies

• 1 cup softened unsalted butter
• 3/4 cup granulated sugar
• 1 cup light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temp
• 2.5 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chili chocolate
• 1 cup chopped semi-sweet chocolate
• 1 cup chopped bittersweet chocolate
• 1 handful flaked sea salt, for sprinkling
• 1 handful chile powder (for sprinkling)

1. Cream together the softened butter, white sugar, brown sugar and vanilla together in a large bowl with an electric mixer or a stand mixer with a paddle attachment.
2. Add in your eggs, one at a time, continuing to beat until combined.
3. In a separate medium-sized bowl, combine flour, baking soda, and salt. Add the flour into the sugar and butter mixture and beat until combined. Fold in the chopped chocolate.
4. Refrigerate the dough overnight or at least 4 hours for better flavor.
5. Preheat the oven to 375, and line a cookie sheet with parchment. Using an ice cream scoop drop golf-ball sized mounds of dough on the sheet, leaving at least 2 inches between each cookie. Sprinkle with flaked sea salt and chile powder, and bake for 8-10 minutes or until golden brown around the edges but slightly undercooked in the center.

butter, sugar, light brown sugar, vanilla, eggs, flour, baking soda, salt, chili chocolate, semisweet chocolate, bittersweet chocolate, handful, handful chile powder

Taken from food52.com/recipes/37691-chile-chocolate-chip-cookies (may not work)