Ancho Chile Mexican Chocolate Cookies Recipe 455 Food

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, ancho chili powder, baking soda, and fine salt. In a large bowl, beat unsalted butter on medium-high speed 1 minute or until light and creamy. Add brown sugar and granulated sugar; beat 2 minutes or until slightly fluffy, scraping down sides of bowl as needed. Add egg and vanilla extract; beat until well combined. Add half the flour mixture; meat on medium-low speed until just combined. Add remaining flour mixture; beat 2 minutes or just until mixture comes together (do not over mix). Add chocolate chunks and pepitas; beat on low until just combined. Use a 2 ounce ice cream scoop of 1/4 cup dry measuring cup to portion dough onto prepared baking sheets, leaving at least 2" between each cookie. Bake 15 minutes or until edges are crisp but centers are still soft, rotating backing sheets top to bottom and front to back halfway through baking time. Let cookies cool completely on baking sheets before removing to a rack. Store up to 5 days in an airtight container.

ANCHO CHILE CHOCOLATE CHIP COOKIES

Steps:

• 1. Roll into 1 inch balls, then roll balls into a combo of the following: ½ cup sugar 2 tsp cinnamon 2 tsp chili powder 1 tbsp vanilla sugar or 1 tbsp anisette sugar 2 tsp cocoa Bake at 350 for 13 minutes. Makes tons! enjoy with your loved ones!!

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

MEXICAN CHOCOLATE COOKIES

Steps:

• Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
• In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
• Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

ANCHO CHILE CHOCOLATE BROWNIE

Steps:

• Preheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and chile powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder.
• Stir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup.

MEXICAN CHOCOLATE SNOWBALL COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a large mixing bowl, beat together butter and 2/3 cup powdered sugar with electric mixer on medium speed until well combined. Beat in vanilla.
• In a separate small mixing bowl, mix together flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt until well combined. Beat into butter/sugar mixture. Stir in almonds and chocolate until well combined and dough forms.
• In a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined. Set aside.
• Form dough into 1 tablespoon balls. Place cookies on ungreased cookie sheets (or silpats or parchment paper). Bake cookies at 325 degrees F for about 15-20 minutes or until lightly browned on the bottom being careful not to overbake. Cookies will harden as they cool. Cool cookies about 1-2 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again.