Laurel Hart

Computational linguist — Software engineer

Chocolate Sriracha Cookies

Adapted from ‘In Vegetables We Trust’





  1. Preheat oven to 180°C/350°F and line cookie sheet with parchment paper.
  2. Combine unrefined golden sugar and dark brown sugar. Add in your desired amount of sriracha, and any oil substitutions. Incrementally add in oil, creaming together with sugars while making sure there is not too much oil; you will probably not end up wanting the full 1/2 cup.
  3. In a larger or equal-sized bowl, sift together flour, cocoa powder, salt, corn starch, corn meal, and baking soda.
  4. Stir the wet sugar mixture into the dry mixture, then fold in chocolate chips. If mixture is crumbly, add in milk 1 tbsp at a time.
  5. (optional/time permitting) Chill the dough. This will help with shaping it into nice spherical balls, and keep it from sticking to your hands too much.
  6. Scoop balls of dough and flatten on sheet. The oilier the dough, the smaller and/or more spread out the cookies should be (and the flatter they will end up).
  7. Bake 10-12 minutes until the tops have started to crack.
  8. Transfer to wire rack to cool.