Recipe For Cooking Chile Chocolate Cookies

Toaster Oven Cookies :: Drop Cookies

Chile Chocolate Cookies

1/2 lb. (2 sticks) unsalted butter
1 C. light brown sugar
3/4 C. sugar
2 eggs, beaten
1 Tbsp. vanilla extract or flavoring
2 1/2 C. flour
1/2 tea. baking powder
1/2 tea. baking soda
Ground red chile: 2 Tbsp. for mild,
    3 Tbsp. for warm, 4 Tbsp. for hot
3 C. chocolate chunks or chips
1 C. piñons (optional)

Preheat oven to 375 degrees F.

In a mixing bowl, combine butter, both sugars, beaten eggs and vanilla extract or flavoring. Beat until smooth and light.

In a separate bowl, sift the flour, baking powder, baking soda and ground red chile all together. Gradually add dry ingredients to egg mixture. Beat until just combined, then fold by hand until well blended. Scoop batter into 1-in. balls and place on a buttered cookie sheet. Bake on the lower rack of the oven until lightly golden, about 10 min.

Remove from cookie sheet while hot. Chill the cookie sheets between batches for best results.

Makes approximately 5 dozen cookies.