Spicy, chocolate-y and completely surprising. If you love chiles but you’ve conquered all the salsas, simmered pots of chili and rolled all the pans of enchiladas, meet your next chile conquest. These chocolate-studded, Habanero Sugar coated cookies are sure to please. Gift a batch to your heat-loving friends. They’ll be knocking on your door for more!
Time: 25 min
Makes 8 Large CookiesRating
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Loading...| 1 cup all-purpose flour | |
| 1/4 cup unsweetened cocoa powder | |
| 1 tsp Vanilla Bean Salt | |
| 1 tsp Ground Vietnamese Cinnamon | |
| 1/4 tsp Ancho Chile Powder | |
| 1 1/4 tsp Mole Blend | |
| 1/2 cup unsalted butter, softened to room temp | |
| 1/2 cup dark brown sugar, packed | |
| 1/4 cup granulated sugar | |
| 1/2 tsp baking soda | |
| 1 egg | |
| 1 tsp Pure Mexican Vanilla Extract | |
| 1 tsp Pure Orange extract | |
| 3/4 cup 70% dark chocolate pieces, rough chopped | |
| Habanero Sugar |
| 1. | Preheat the oven to 350°F. Line a baking sheet with parchment. |
| 2. | In a medium bowl, stir together flour, cocoa powder, Vanilla Bean Salt, Vietnamese Cinnamon, Ground Ancho Chile Powder and Mole Blend. Set aside. |
| 3. | In a stand mixer, beat butter with paddle attachment on medium to high speed for 30 seconds. Add brown sugar, granulated sugar and baking soda. Beat until combined. Add in the egg and extracts. Beat until combined, scraping bowl occasionally with rubber spatula. |
| 4. | Add in the flour mixture and beat until combined. Switch to a wooden spoon, and stir in the chocolate chips. |
| 5. | Using a medium-sized ice cream scoop place balls of dough about 3 inches apart on prepared baking sheet. Sprinkle each dough ball with Habanero Sugar. |
| 6. | Bake for 12-14 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack and cool. |
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