Ancho Chile-Mexican Chocolate Cookies Recipe

Recipe courtesy of David Burtka Dive into these irresistible cookies that blend the smoky heat of ancho chile with rich Mexican chocolate for a bold, unforgettable treat that'll spice up your baking game![1]

Level: Easy
Yield: 14 cookies
Nutritional Analysis Per Serving (1 of 14 servings): Calories 347, Total Fat 18 g (Saturated Fat 10 g), Carbohydrates 42 g (Dietary Fiber 3 g, Sugar 26 g), Protein 5 g, Cholesterol 40 mg, Sodium 112 mg
Total: 1 hr 30 min (includes cooling time)
Active: 15 min

Ingredients

1 3/4 cups all-purpose flour
1/3 cup premium quality unsweetened Dutch-process cocoa powder
2 teaspoons ground ancho chile powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup dark chocolate chunks
1/2 cup unsalted pepitas (shelled pumpkin seeds), gently toasted

Instructions

Preheat your oven to 350F and line two baking sheets with parchment paper get ready for cookie magic!
In a medium bowl, whisk together the flour, cocoa powder, ancho chile powder, baking soda, and salt. Set aside this flavorful base.
In a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high until light and fluffy, about 1 minute. Add brown and granulated sugars; beat until fluffy, 2 minutes, scraping down the sides. Blend in the egg and vanilla until smooth.
Reduce to medium-low speed. Add half the flour mixture and mix just until combined, then the rest until the dough comes together (1-2 minutes don't overmix!). Fold in chocolate chunks and toasted pepitas on low.
Scoop dough with a 2-ounce ice cream scoop or 1/4-cup measure onto sheets, spacing 2 inches apart for 14 epic cookies.
Bake until edges crisp and centers stay soft, about 15 minutes rotate sheets halfway. Cool on racks. Store in an airtight container up to 5 days. Whip these up and turn any day into a fiesta![1]