dark chocolate spiced mole cookies
dark chocolate spiced mole cookies
dark chocolate spiced mole cookies
dark chocolate spiced mole cookies
dark chocolate spiced mole cookies
dark chocolate spiced mole cookies

Ingredients

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

Spicy, chocolate-y and completely surprising. If you love chiles but you’ve conquered all the salsas, simmering pots of chili and pans of enchiladas, meet your next 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!

Instructions

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, scraping bowl occasionally with rubber spatula. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chocolate pieces.
4.Using a medium-sized ice cream scoop place balls of dough about 3 inches apart on prepared baking sheet. 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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