Chocolate Chocolate Chip Cookies With Green Chilie... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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The inspiration for these cookies came from my first fall in New Mexico at chili picking time. Driving into town one morning the air was filled with the wonderful aroma of roasting chilies from Hatch, the chili capitol of NM. Read more . Outside the grocery stores they park roasters. You pick your “heat” and they toss a burlap bag of chilies and roast them while you wait. I was so carried away I ended up with three bushels in my freezer. I have used canned chilies in this recipe for the benefit of those who don’t have access to fresh ones. If you want to be industrious you can buy fresh chilies and roast them on your grill. It was not my intention to have them be a mouth-burning but rather a subtle heat. Add more heat if you wish. Ingredients:
1/2 cup unsalted butter, softened |
1/2 cup sugar |
1/2 cup brown sugar, packed |
2 large eggs |
1 teaspoon vanilla |
1/2 teaspoon pure orange extract |
1 3/4 cups all-purpose flour |
1/4 cup dark unsweetened cocoa |
1/4 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 cup bittersweet chocolate chips |
1 cup chopped pecans |
1 4 ounce can chopped green chilies, or jalapenos drained |
Directions:
1. Mix flour, cocoa, salt ,soda , & cinnamon in a bowl and set aside
2. In a large mixing bowl combine butter, sugar, eggs, vanilla & orange extract. Beat at medium speed until well blended. Add the chilies and blend.
3. Add flour mixture and beat on low speed until soft dough forms.
4. Stir in pecans and chocolate chips
5. Chill for at least 30 minutes
6. I use a 2 ounce scoop to make balls but this can also be done by hand.
7. Place on an ungreased cookie sheet 2 inches apart and bake 12-14 minutes at 375 degrees
8. Cool for 1 minute then remove to a wire rack and finish cooling
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