ANCHO CHILE-MEXICAN CHOCOLATE COOKIES

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Ancho Chile-Mexican Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 14 cookies

Number Of Ingredients 12

1 3/4 cups all purpose flour
1/3 cup good quality unsweetened Dutch-process cocoa powder
2 teaspoons of your favorite ground chile powder, such as ancho chile powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup dark chocolate chunks
1/2 cup unsalted pepitas (shelled pumpkin seeds), lightly toasted

Steps:

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
  • Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
  • Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
  • Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

Hshshs Hshsjd
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I followed the recipe exactly, but my cookies turned out flat and crumbly.


sylvia flockjohn
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These cookies were a bit too dry for my taste.


floppings
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I had a hard time finding ancho chile powder, but it was worth the effort. These cookies are delicious!


Rugene Sanetha
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These cookies were a bit too spicy for my taste, but my husband loved them.


Priscilla Blessing
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I love the unique flavor of these cookies. They're definitely a new favorite!


Tanga Aurelle
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These cookies are the perfect treat for a fall day.


Ifeanyi Chukwu
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I'm not a big fan of spicy food, but these cookies were surprisingly mild. The ancho chile flavor was very subtle.


Andrew Lingard
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These cookies are so easy to make, and they're so delicious! I love the combination of chocolate and ancho chile.


Katie Dunham
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I made these cookies for a party and they were a huge hit! Everyone loved them, and I even got a few requests for the recipe.


Mwaka Cigambo omugabe
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These cookies are amazing! They have the perfect balance of sweetness and spice, and the ancho chile flavor really shines through. I'll definitely be making these again!