Spring Hill Ranchs Chile Double Chocolate Cookies Recipes

DOUBLE CHOCOLATE CHIPOTLE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

DOUBLE CHOCOLATE ICEBOX COOKIES WITH AJI AND CHIPOTLE RECIPE

Steps:

• In a stand mixer, beat the butter, sugar, and salt together till light and fluffy, about 3 minutes. Scrape down the sides with a spatula as needed. Turn down the speed on the mixer to low and add the cocoa and chiles, followed by the flour. Increase the speed when the dough looks crumbly and add the egg. Scrape down the sides again and mix till thoroughly combined.
• Heavily dust a work surface with flour, then turn the dough out. Divide it into two even pieces and roll them into 1-inch diameter logs. You'll need to add flour from your work surface to keep the soft dough from sticking. Wrap each log in plastic wrap and chill in the freezer for one hour, or until stiff but not frozen solid. You can keep the cookies frozen this way for several months, slicing off and baking as needed. For long-term storage, wrap the dough in additional plastic and some aluminum foil.
• 15 minutes before you plan to bake them, turn your oven to 350°F and grease two half sheet pans. With a very sharp knife, slice the cookies into 1/8th-inch thin rounds and lay them on the sheet pans, leaving a 1/2-inch space between cookies. Chill in the refrigerator for two minutes before transferring to the oven. Bake 7-8 minutes for chewy cookies, or 11-12 minutes for crispy ones. Transfer to cooling rack and cool completely.
• Put an inch of water in a saucepan and bring it to a bowl with a large glass or ceramic bowl on top. When the water boils, reduce to a simmer and add the chocolate to bowl. Whisk constantly until chocolate is melted, making sure that it stays below 91°F (if it goes above that, here's instructions on how to re-temper chocolate).
• Line your two half sheet pans with parchment and drop cookies into chocolate 4 to 5 at a time. Stir with a fork until evenly coated, then remove them and slide them off your fork with another fork onto the parchment. Scrape down the sides of your bowl with a spatula to use all the chocolate.
• Sprinkle cookies with extra ground chile and coarse salt while they're cooling, then set aside to cool completely. Store in a large, airtight container in a cool, dry place. This Recipe Appears In Spice Hunting: Pairing Chilies and Chocolate

AWESOME CHILI DOUBLE CHOCOLATE COOKIES

Steps:

• Pre-heat oven to 350 degrees Fahrenheit
• In a large bowl combine flour & chocolate chips
• In a high power blender or bullet combine vanilla, cacao powder, olive oil, maple syrup, maca and chili or cayenne and blend until smooth and creamy.
• Mix wet ingredients into the dry until a large ball of dough is formed.
• Grease 2 cookie sheets or lay parchment and roll dough into walnut-size balls (9 fit on each sheet)
• Flatten cookies with a fork and bake for 11-13 minutes & cool before serving
• Makes about 18 cookies!

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CANYON RANCH'S LEGENDARY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F and lightly coat a baking sheet with canola oil or cooking spray.
• In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
• In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.