Spring Hill Ranch's Double Chocolate Chile Cookies

September 10, 2013
0 Ratings
  • Makes 65-70 cookies
Author Notes

I just love mole, which is a Mexican savory chocolate sauce. I could eat it for breakfast, lunch and dinner. So why not for dessert, too! Here's a great variation to your run of the mill double chocolate cookies. —WileyP

What You'll Need
  • 2 1/4 sticks (18 Tablespoons) unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 1 cup light (golden) brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (12 ounces) all-purpose flour
  • 3/4 cup (2 1/4 ounces) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons New Mexico chili powder (or 1 teaspoon ground cayenne pepper)
  • 12 ounces semisweet chocolate chipe
  1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
  2. In the bowl of a stand mixer, using a paddle blade, cream the butter and sugars until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
  3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and cayenne or chili powder. I use a whisk to make sure they are well mixed.
  4. With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
  5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake for 10-12 minutes. Cool on a wire rack.
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