Use an electric mixer to beat the butter, brown and white sugars together. Beat in eggs, one by one, vanilla, Lee Kum Kee Sriracha Chili Sauce and Lee Kum Kee Chiu Chow Style Chili Crisp Oil until smooth and creamy. In a separate bowl, mix flour, baking soda and salt together and slowly add to sugar/eggs mixture. Mix until well combined and there are no pockets of flour in the mixture. Fold in chocolate chips.
Drop heaping teaspoonfuls of cookie dough, 2 inches apart, onto a baking sheet lined with parchment paper.
We use cookies to monitor the site traffic and to measure our site’s performance. By clicking “OK” or by clicking into any content on this site, you agree to allow cookies to be placed. See this link to learn how to disable cookies on your browser. View our Privacy Statement and Terms of Use.