Best Ancho Chile Mexican Chocolate Cookies Recipes
ANCHO CHILE-MEXICAN CHOCOLATE COOKIES
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.
ANCHO CHILE-MEXICAN CHOCOLATE COOKIES RECIPE - (4.5/5)
Provided by OralW
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, ancho chili powder, baking soda, and fine salt. In a large bowl, beat unsalted butter on medium-high speed 1 minute or until light and creamy. Add brown sugar and granulated sugar; beat 2 minutes or until slightly fluffy, scraping down sides of bowl as needed. Add egg and vanilla extract; beat until well combined. Add half the flour mixture; meat on medium-low speed until just combined. Add remaining flour mixture; beat 2 minutes or just until mixture comes together (do not over mix). Add chocolate chunks and pepitas; beat on low until just combined. Use a 2 ounce ice cream scoop of 1/4 cup dry measuring cup to portion dough onto prepared baking sheets, leaving at least 2" between each cookie. Bake 15 minutes or until edges are crisp but centers are still soft, rotating backing sheets top to bottom and front to back halfway through baking time. Let cookies cool completely on baking sheets before removing to a rack. Store up to 5 days in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ancho Chile Mexican Chocolate Cookies Recipes: A Fiery Treat for Chocoholics
Chocolate lovers, rejoice! If you are looking for something to satisfy your sweet tooth and spice up your snack game, ancho chile Mexican chocolate cookies are an excellent choice. These cookies are packed with rich chocolate flavor and a touch of heat from ground ancho chile pepper, making them a delicious and unique treat.
What is Ancho Chile?
Before diving into the recipe, let's first talk about ancho chile. Ancho chile is a type of dried chili pepper that originates from Mexico. It is made from poblano peppers that have been left to ripen until they turn a deep red color, then dried. Ancho chile is known for its mild heat and fruity, smoky flavor profile, which makes it a popular ingredient in Mexican cuisine. If you are unable to find ancho chile, you can substitute it with a combination of chili powder and smoked paprika.
Ingredients You'll Need
To make ancho chile Mexican chocolate cookies, you will need the following ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ancho chile pepper
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 8 oz semi-sweet chocolate, chopped
Instructions
Here's how you can make ancho chile Mexican chocolate cookies:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and ancho chile pepper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, for a few minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped chocolate.
- Using a cookie scoop or spoon, portion the dough into 2-inch balls and place them onto the prepared baking sheet.
- Bake for 10-12 minutes until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips
Like any good recipe, there are countless variations and adaptations you can make to ancho chile Mexican chocolate cookies to suit your tastes. Here are a few ideas:
- For a crunchier cookie, you can add chopped nuts like almonds or hazelnuts.
- If you want a more intense heat, you can increase the amount of ancho chile, or add in another type of chili pepper like cayenne or chipotle.
- For a spiced twist, you can experiment with adding other spices like ginger or nutmeg.
- To make the cookies more visually appealing, you can drizzle some melted white chocolate or top them with sea salt.
Some tips to keep in mind when making ancho chile Mexican chocolate cookies include:
- Make sure your butter and eggs are at room temperature before starting, as this will help the ingredients combine more easily.
- Don't overmix the dough once you've added the dry ingredients, or your cookies may turn out tough or dry.
- Cover your cookie dough and chill it in the fridge for at least an hour before baking to help the flavors meld and prevent spreading.
- Store your baked cookies in an airtight container at room temperature for up to a week, or freeze them for longer-term storage.
In Conclusion
Ancho chile Mexican chocolate cookies are a delicious and unique treat that is sure to please your taste buds. With their rich chocolate flavor and a touch of heat from ancho chile pepper, they are a fiery delight that will have you coming back for more!