Spring Hill Ranch's Chile Double Chocolate Cookies
Rich chocolate could not ask for a better addition than a touch of earthy, fruity goodness and playful spice at the back of the tongue. I do recommend the chili powder over the cayenne, though both work well.
2 1/4 stick(18 tablespoons) unsalted butter at room temperature
1 cgranulated white sugar
1 clight (golden) brown sugar
2 largeeggs at room temperature
1 tspvanilla extract
2 1/2 c(12 ounces) all-purpose flour
3/4 c(2 1/4 ounces) cocoa powder
1 tspbaking soda
1 tspkosher salt
1 tspground cinnamon
2 tspnew mexico chili powder (or 1 teaspoon ground cayenne pepper)
12 ozsemi-sweet chocolate chips
How to Make Spring Hill Ranch's Chile Double Chocolate Cookies
- Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
- In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
- In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
- Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.