Gluten Free Double Chocolate Tea Cookies

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.

Servings: 12 cookies

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Unsalted Butter 3 tablespoons, plus 2 teaspoons
Bittersweet Chocolate, chopped 1 cup plus 1/3 cup, separated
Egg 1 Each
Egg Yolk 1 Each
Sugar ½ cup
Vanilla 1 teaspoon
Blank Slate Kitchen Szechuan Chili Oil 1 ½ teaspoon
Quinoa Flakes ½cup
Kosher Salt ¾ teaspoon
Baking Powder ½teaspoon
Peanuts, roasted salted and chopped   1/2 cup


In a double boiler, over medium heat, melt together butter and 1 cup chocolate.
Set aside to cool
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.
Fold in chocolate and butter mixture.
Combine quinoa, peanuts, salt, baking powder and remaining chocolate in separate bowl and then fold into egg mixture until combined.
Cover bowl with plastic wrap and place in refrigerator for 1 hour.
Meantime, preheat oven to 375 degrees.
Remove dough from fridge and use a small cookie scoop to portion cookies.
Place on a parchment lined baking sheet at least 2 inches apart.
Sprinkle with raw sugar (optional)
Bake for 10-12 minutes until egdes of cookies are set and center appears springy
Let cool.