Double Choc Chip Chili Cookies Food

CHEWY DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

CHOCOLATE CHIP CHILI COOKIES

Steps:

• Cream the butter and sugars.
• Beat in the egg and vanilla essence.
• Sift flour, cocoa, cinnamon, chili, ginger and baking soda into the creamed mixture, and mix.
• Fold through the chocolate bits.
• Take approximately a tablespoon of the mix and form it into a ball and then press down with fork, place on baking tray leaving a little room for spreading.
• Bake for 15- 18 minutes at 350F Allow to cool slightly.
• Sift the icing sugar and cinnamon into a bowl and toss the biscuits in the mixture one at a time and then put on a wire rack to cool.

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
• Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
• Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
• Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

CHEF JOHN'S CHILI CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line two baking sheets with parchment paper or silicone baking mats.
• Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
• Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
• Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
• Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
• Fold flour mixture into sugar and chocolate mixture until combined.
• Stir in dark chocolate chips and liqueur-soaked currants.
• Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are almost set, about 12 minutes.
• Remove from the oven and leave on baking sheets to cool, 5 minutes.
• Transfer to cooling rack and allow to finish cooling, 5 minutes.

CHILLI CHOCOLATE COOKIES

Steps:

• Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
• Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don't melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F degrees.
• Whisk dry ingredients, set aside.
• Combine wet ingredients with a hand mixer on low.
• To cream, increase speed to high and beat until fluffy and the color lightens.
• Stir the flour mixture into the creamed mixture until no flour is visible.
• (Over mixing developes the gluten, making a tough cookie).
• Now, stir in the semi-sweet and milk chocolate chips.
• Use a cookie scoop (2 tbs per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.
• Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set.
• Remove from oven; leave cookies on baking sheet for 2 minutes to firm up.
• Transfer to a wire rack to cool.
• If you are reusing the warm baking sheet, reduce baking time slightly.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
• In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
• With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
• Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.

DOUBLE CHIP CHOCOLATE CHIP COOKIES

Steps:

• Beat butter and sugars ar medium speed with a mixer until they are fluffy. Gradually add the eggs and vanilla and beat well.
• Combine flour, baking soda and salt and add to butter mixture, beating at low speed, until blended.
• Stir in the pecans and chocolate chips.
• Drop by heaping tablespoonfuls onto lightly greased baking sheets.
• Bake at 350º for 8 to 10 minutes or until golden.
• Remove cookies to wire racks and cool completely.