Chile Chocolate Chip Cookies

Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 24 cookies
This recipe is my version of THE perfect chocolate chip cookie. If you enjoy mixing sweet, salty and spicy flavors, you'll love it! Wash it down with a cold glass of milk.

Crispy. Chewy. Spicy. Those are three sensations you can expect from this  chocolate chip cookie recipe. I have worked all my life to find my perfect chocolate chip cookie, and this is it.

The secret to any good chocolate chip cookie is to first group together the dry ingredients, and slow mix the wet ingredients (eggs, butter, vanilla). The chocolate chips are only added at the end.

I love the combination of salty and sweet, so waited until the very end to add sea salt as well as the chocolate chips; that way, both of these ingredients maintain their texture. Of course, the chile adds an extra kick and that perfect final touch to this cookie.

Mmmm!

Ingredients

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Directions

  1. Preheat the oven to 375 °F.
  2. Bring a pan to medium-high heat. Roast the ancho chiles until brown and crispy. Let cool, then pulse with flour in the blender to a fine powder.
  3. Whisk the butter and both sugars on medium speed, until fluffy. Add the eggs and vanilla last.
  4. In a separate bowl, mix together flour, salt (don't use the sea salt yet), baking powder and baking soda.
  5. Slowly blend both mixes.
  6. Add the chocolate chips and sea salt last.
  7. Place 1-inch balls of the batter, 2 inches apart on a cookie sheet lined with parchment paper.
  8. Bake for 13 minutes at 375 °F or until lightly golden. Remember, the cookies will continue to bake on the baking sheet after you remove them from the oven, so I always like to undercook them a bit.
  9. Rest the cookies for 2 minutes on the baking sheet before removing.
  10. Cool for at least 20 minutes before serving.

Chef Notes

For "cakier" cookies, slightly melt the butter. For a crunchier, thinner cookie, melt the butter until liquid!

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