Spring Hill Ranchs Chile Double Chocolate Cookies Food

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.

SPRING HILL RANCH'S CHILE DOUBLE CHOCOLATE COOKIES

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 350°. Line a cookie sheet (or 2 half-sheets) with parchment paper.
• 2. In the bowl of a stand mixer, using a paddle blade, cream the butter, white sugar and brown sugar until they are light and fluffy. One at a time, add the eggs, mixing after each addition to make sure they are well combined. Mix in the vanilla.
• 3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, salt, cinnamon and chili powder. I use a whisk to make sure they are well mixed.
• 4. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over-beat. Using a wooden spoon, stir in the chocolate chips.
• 5. Using a #50 scoop (1 1/3 Tablespoons), or slightly rounded Tablespoons, drop the dough on your prepared sheet 2" apart. Bake the cookies until they are nicely cracked but still appear a little raw inside, about 10-12 minutes. Let them cool for 5 minutes before removing them to a rack to cool completely.

SPRING HILL RANCH'S CHOCOLATE CHILE CAKE

Steps:

• 1. NOTE: 10 hours of cool-down and chill time are NOT included in the above preparation time
• 2. Adjust an oven rack in the middle position and preheat the oven to 375°. Prepare a 9-inch spring form pan by cutting a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. You will be using a bain marie (water bath) in the baking, so put your water on to a boil. To assure no water seeps into your pan, tear off an 18-inch length of heavy duty aluminum foil, center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan.
• 3. In a medium saucepan over low heat, bring the espresso, brown sugar and the cinnamon sticks to a simmer. Simmer the mixture until the syrup has thickened a little and has become very fragrant, about 20 minutes. A cube or two at a time, stir in the butter, adding more as it melts. Stir in the cayenne pepper. Set aside.
• 4. Place the semi-sweet and the unsweetened chocolates in a large mixing bowl. Pour in the hot coffee mixture and whisk until the chocolate is completely melted. Whisk in the beaten eggs until they are completely blended and the mixture is smooth.
• 5. Scrape the batter into your prepared spring-form pan. Set the pan in a large, deep, oven-proof skillet or roasting pan and set it on the oven rack. Pour in enough boiling water to come halfway up the sides of the pan. The cake will bake from the edges inward. If you take a peek at it after about 40 minutes, the outer 1/2-2/3 will appear cooked while the rest will still be soft. Bake it until the center is set and barely wiggles when you shake the pan gently, 50 to 70 minutes.
• 6. Carefully remove the cake from the water bath and place it on a cooling rack to cool it to room temperature, about 2 hours. Remove the foil and chill the cake in the pan in the refrigerator for at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release the sides. Place a platter on top of the cake and flip it over. Remove the bottom of the pan, and peel off the parchment. Keep the cake in your refrigerator until about half an hour before serving. Store any that might escape being eaten in the refrigerator.

SPRING HILL RANCH'S CHOCOLATE TURTLE CHEESECAKE

Steps:

• 1. Adjust an oven rack to the center position and preheat the oven to 325°. Put a couple quarts of water on to boil for the bain marie. Cover the bottom of a 9" spring-form pan with two layers of heavy duty aluminum foil to create a water-tight seal. Butter the inside bottom and sides of the spring-form pan.
• 2. In a food processor or blender, break up the chocolate sandwich cookies, complete with their filling, into pieces. Process them in pulses until they are about the consistency of wet sand. Transfer the crumbs to a medium mixing bowl and combine them with the melted butter until they are thoroughly mixed. Press the mixture evenly into your prepared pan, covering the bottom and about 2" up the sides.
• 3. In a small microwaveable mixing bowl, microwave the caramels and milk on HIGH in 1 minute increments, stirring after each minute, until the caramels are completely melted, about 3 minutes. Stir in the pecans. Pour half the mixture into the crust. Refrigerate the pan for 10 minutes. Refrigerate the remaining caramel mixture for later use.
• 4. Using a hand- or stand mixer, beat the cream cheese, sugar, and vanilla until they are well blended. One at a time, add the eggs, mixing on low speed after each just until it is blended. Pour this mixture over the caramel layer in the crust.
• 5. Place the spring-form pan into a roasting pan and add boiling water up to half the height of the spring-form pan. Slide the pan into the preheated oven and bake it until the center is almost set, but with the center still a little jiggly, about 1 hour 5 minutes to 1 hour 10 minutes. Remove the cheesecake (still in the bain marie) and run a sharp knife around the rim of the pan to loosen the edge of the cheesecake. It will shrink slightly while cooling and if you have not loosened the edge, the top may crack. Allow the cheesecake to cool for 1 hour in the water bath and another 1 hour on a cooling rack before removing the pan's rim. Refrigerate the cheesecake for at least 4 hours.
• 6. Microwave the reserved caramel mixture for 1 minute and give it a stir. Pour it over the cheesecake. Melt the chocolate as directed on the package and drizzle it over the cheesecake.

CANYON RANCH'S LEGENDARY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F and lightly coat a baking sheet with canola oil or cooking spray.
• In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
• In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.