Chili Chocolate Chip Cookies and Freezing Dough

I just made four giant batches of chocolate chip cookie dough.  I’m not having a party or eating 50 cookies tonight.  I promise.  I only baked up about 20 cookies.  The rest of the dough, I froze so that I can make up some yummy homemade cookies at a moment’s notice.  I used the recipe on the back of the package of chocolate chips but you should be able to freeze any cookie recipe like this.

I laid down a square of aluminum foil and then a square of wax paper to put the dough in.

I know, that’s not the most reusable and eco-friendly option, but I used 100% recycled aluminum foil and plan on recycling it again (aluminum can be recycled an infinite number of times).

I then put about as much dough as commercial frozen cookie dough has and rolled it up.  I taped a piece of paper with baking instructions on each roll and stuck them in the freezer.  The last batch, I baked up for us to eat now!

In a moment of inspiration, I added chopped up cayenne pepper to a little bit of the chocolate chip cookie dough and baked them as normal.  They are really good.  Just spicy enough to compliment the chocolate and sugar but not too spicy so you can’t taste anything else. I used one small dried cayenne pepper for about 8 of the cookies that I made.  I just chopped it up into small pieces and added it when you add the chocolate chips.  I will definitely keep this in mind for when I thaw out some of our frozen dough.

What other unique mix-ins do you like to put in chocolate chip cookies?


White Chocolate Mint Leaves

I had just a little bit of chocolate left over after making another recipe.  Much to the delight of children everywhere, there’s only so much you can scrape out of a bowl.  I figured out a way to use a little bit more of that chocolate.  I did this with white chocolate but it probably would work with milk or dark chocolate.

Basically I just scraped the bowl that I had melted the chocolate in with mint leaves and then patted them face down on wax paper to spread out the chocolate.  Super easy and frugal!  After peeling the leaves off the wax paper, I left them to solidify face up in the freezer.  This gives a very thin layer of chocolate on top of the mint leaves.  They are tasty even before they solidify, but I didn’t sneak any or anything…


They were also delicious frozen.  These would be a perfect classy finish to a meal.  A little bit of sugar and a lot of mint.  Very high class.

Queen Ann’s Lace White Chocolate

I’m really enjoying foraging for  yummy things to eat.  Like dandelion leaves and day-lily buds.  I look at the world around me very differently now.  Riding down the road in the car I see edible flowers, greens, and berries everywhere.  I also see a lot of plants that I don’t know but wonder what they are and if I can eat them.

Queen Ann’s lace is a flowering weed.  It is related to the carrot and is also known as wild carrot.  It is edible.  It goes especially well with white chocolate.


I melted a bar of white chocolate and brushed it with a pastry brush onto wax paper on a baking sheet.  I brushed a very thin layer in one direction then another very thin layer in another direction and so on.  I did about 10 layers in various directions.  Then I took some Queen Ann’s lace blossoms and tore off the very tips and laid them on the sheet of chocolate.  It was a little tedious to lay out each little flower but it smelled really good.  Then I took the rest of the chocolate and put it in a snack bag with a tiny corner cut off as a makeshift pastry bag.  I drizzled the rest of the chocolate on the top of the flowers, not covering them completely.  Then I let it solidify, broke it up, and ate it!


It tasted good, but the flower taste wasn’t quite strong enough.  I might try a denser layer of flowers to add more of their taste to it.  But overall it was surprisingly yummy.  Definitely very delicate and an adult taste, kids probably wouldn’t enjoy it.  But a very classy finish to a meal.  Maybe even a foraged meal!