My absolute favorite cookie altered by infusing the margarine with fresh jalapeno for some extra spice and adding roasted pine nuts to balance the heat. Your first bite of the cookie will taste chewy and chocolaty and you might just think that the jalapeno hasn’t made any impact on the recipe. Just give it 10 seconds and the heat will creep up on you! The great thing about spice is that it opens your taste buds and enhances the flavor of the chocolate. These are not cookies for the faint of heart! See blog post:
SERVING/YIELD
60 cookies
PREP TIME
COOK TIME
LEVEL
Medium
BLESSING
Mezonos
RECIPE
#12675
INGREDIENTS
1 cup unsalted margarine
1 jalapeno
1½ cup granulated sugar
2 eggs
2 tsp vanilla extract
2 cup all-purpose flour
⅔ cup cocoa powder
¾ tsp baking soda
¼ tsp salt
2 cup semisweet chocolate chips
½ cup roasted pine nuts (optional)
To make jalapeno infused margarine: melt margarine in a small saucepan, add jalapeno split in half and simmer for 10 minutes. Strain to remove the jalapeno and seeds, cool and refrigerate until solid.
Preheat oven to 350 degrees F
Beat jalapeno margarine, sugar, eggs and vanilla until light fluffy.
Separately, combine flour, cocoa, baking soda and salt. Stir into the margarine mixture until well blended.
Mix in the chocolate chips and pine nuts.
Drop by rounded teaspoon on to ungreased cookie sheets.
Bake for 8-10 minutes, until set. Transfer to wire racks to cool.
Quick Tip: If you don’t want to bake all of the cookies right away, place the dough that you don’t use in plastic wrap and freeze for later use.
INFORMATION
RECIPES
EXTRA
JOIN US
Developed by 
Designed by 
CookKosher is a Zest Group project