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.
CHEF JOHN'S CHILI CHOCOLATE COOKIES
Just like adding a pinch of salt to dessert recipes makes them even sweeter and more delicious, the addition of pepper in this cookie really makes the chocolate even more chocolaty. The cookies aren't really spicy, but you can definitely tell something strange and wonderful is happening.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
- Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
- Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
- Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
- Fold flour mixture into sugar and chocolate mixture until combined.
- Stir in dark chocolate chips and liqueur-soaked currants.
- Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until cookies are almost set, about 12 minutes.
- Remove from the oven and leave on baking sheets to cool, 5 minutes.
- Transfer to cooling rack and allow to finish cooling, 5 minutes.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 36.4 g, Cholesterol 35.1 mg, Fat 14.3 g, Fiber 3.3 g, Protein 3.9 g, SaturatedFat 8.5 g, Sodium 74.2 mg, Sugar 27.4 g
ORANGE-CHILI CHOCOLATE COOKIES
I love spicy chocolate so I came up with this recipe. Because it starts with a packaged sugar cookie mix, it's super easy! And orange, cinnamon and cayenne are a surprising combo that can't be beat.-Debbie Blunt, Wickenburg, Arizona
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine cookie mix, cocoa, orange zest, cinnamon and cayenne. Beat in butter, egg, vanilla and, if desired, Triple Sec., Mix sugar and cinnamon. Roll dough into 1-in. balls; roll in sugar mixture. Place 2 in. apart on ungreased baking sheets. Bake until set, 8-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHILLI CHOCOLATE COOKIES
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd
Provided by Good Food team
Categories Dessert, Dinner
Time 32m
Yield Makes 40 cookies
Number Of Ingredients 13
Steps:
- Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
- Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don't melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.
Nutrition Facts : Calories 142 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CHILI PEPPER COOKIES
Cut out to look like their namesake, these cookies were sweet treats at the celebration. We used a favorite recipe that makes a tender, slightly soft sugar cookies. By tinting the frosting and adding some colored sugar sprinkles, these can be decorated with out a lot of fuss. They really say "fiesta".-Terri Newton, Marshall, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, cream shortening and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll and pat out dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. chili pepper shaped cookies cutter. , Place 1 in. apart on ungreased baking sheets. Bake at 325° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., In a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk until frosting reaches desired consistency. Tint 1/3 cup green; set aside. Tint remaining frosting red. Frost "peppers" red and "stems" green; sprinkle with matching sugar.
Nutrition Facts :
MEXICAN HOT-CHOCOLATE COOKIES
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Fiber 1 g
CHOCOLATE CHIP CHILI COOKIES
Yes, you did read it correctly - these biscuits have chili powder in them!! Try them and see what you think - I get a mixed reaction when I make them, but they are certainly a talking point, and you can taste the chili powder in them. Recipe comes from a NZ Home and Garden magazine with the title Sugar 'n Spice, Zesty Meals.
Provided by Tansy1308
Categories Dessert
Time 33m
Yield 34 serving(s)
Number Of Ingredients 14
Steps:
- Cream the butter and sugars.
- Beat in the egg and vanilla essence.
- Sift flour, cocoa, cinnamon, chili, ginger and baking soda into the creamed mixture, and mix.
- Fold through the chocolate bits.
- Take approximately a tablespoon of the mix and form it into a ball and then press down with fork, place on baking tray leaving a little room for spreading.
- Bake for 15- 18 minutes at 350F Allow to cool slightly.
- Sift the icing sugar and cinnamon into a bowl and toss the biscuits in the mixture one at a time and then put on a wire rack to cool.
Nutrition Facts : Calories 129.8, Fat 6.7, SaturatedFat 4, Cholesterol 17.2, Sodium 51.6, Carbohydrate 17.8, Fiber 0.9, Sugar 11.7, Protein 1.3
CHOCOLATE CHILE BISCOTTI
The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.
Provided by Ligaya Mishan
Categories cookies and bars, dessert
Time 3h
Yield 36 to 40 small biscotti
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
- Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
- Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
- Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
- Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
- Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
- For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
- Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
- Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.
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