I really love this year’s Cowgirls in the Kitchen theme—cookies featuring an unexpected ingredient. Lots of really yummy recipes have been shared already. When it came time to choose my recipe, I wanted to share something that reflected my Louisiana roots, and I think this one fits the bill perfectly.
Since TABASCO® has been made exclusively on Avery Island, Louisiana for more than 150 years, I couldn’t resist adding a dash to a classic chocolate chunk cookie. The result isn’t a spicy cookie. Instead, the TABASCO adds just a subtle hint of warmth that enhances the rich chocolate flavor and keeps you reaching for another bite.
Growing up in South Louisiana, TABASCO wasn’t just a condiment—it was a staple on our family table.
Sweet Heat Bayou Cookies
A classic chewy chocolate chunk cookie with a Louisiana twist.
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 tsp vanilla extract
- 1 tsp TABASCO® Original Red Sauce
- 2 large eggs
- 1½ cups dark chocolate chunks
- ½ cup caramel chips
- Flaky sea salt (optional)
Directions
- Heat oven to 375°F.
- Whisk together flour, baking soda and salt.
- Cream butter and both sugars for about 3 minutes until light and fluffy.
- Beat in vanilla and TABASCO.
- Add eggs one at a time.
- Gradually mix in flour mixture just until combined.
- Fold in chocolate chunks and caramel chips.
- Scoop rounded 2-tablespoon portions onto parchment-lined baking sheets.
- Sprinkle lightly with flaky sea salt if desired.
- Bake 9-11 minutes, until edges are lightly browned and centers still look slightly underdone.
- Cool on baking sheet for 5 minutes.