I have an affinity for the sweet heat combo of flavors both in sweet and savory fare. Chipotle dark chocolate ring a bell for anyone? It certainly is one of my favorites in dark chocolate land. These are the cookie version of that bold chocolate experience with deep, dark, fudgey chocolate mingled with a bit of smoky heat from chipotle or ancho chili powder and warmed by cinnamon.
I’ve gone a step further and added some lovely dried chili mango bits into these chocolatey morsels. If you’ve never had dried chili mango, it’s a fabulous dried mango slice, but then the essence of some tart lime and spicy cayenne and chili powder is added as a coating to make the mango a sweet heat craveable dried fruit. They’re so good. In fact, in Latin markets fresh mango slices are often sold spiked with that same Tajin flavoring. Phenomenal!
Now imagine if you will the whole lot in one cookie bite. While this may not seem a typical Christmas cookie recipe, and it’s not specific to the holiday, I recommend it highly for your cookie exchange although I do make them year round.
They’re also a drop cookie, meaning no rolling and cutting, making these a quick cookie to put together for any gathering or simply as a treat for your family. If you decide to make them without the dried chili mango, they’re still amazingly delicious. The additional of the little spiced, sweet-tart bits simply lends to the chocolate experience. Chipotle Chocolate Cookies (with dried Chili Mango bits) Makes about 2 dozen cookies 12 ounces 60% or darker chocolate chips 3/4 cup flour 2 teaspoons cinnamon 1 teaspoon chipotle or ancho chili powder (or 1/4 teaspoon cayenne with 3/4 teaspoon chili powder) 1/2 teaspoon baking powder Pinch of sea salt 1/4 cup (1/2 stick) unsalted butter, very soft 1/2 cup coconut sugar 2 eggs, lightly beaten 2 teaspoons vanilla (I like to use vanilla paste) 1/4 plus 2 tablespoons cup dried chili mango slices, chopped into small bits (optional) Sugar Coating 3 tablespoons cane sugar 1/2 teaspoon cinnamon 1/4 teaspoon chipotle chili powder Mix well in a shallow bowl Preheat oven to 375 degrees. Set aside 4 ounces of the chocolate and melt remaining chocolate chips in a heat proof bowl in the microwave in 30 second increments until it is very smooth. Let cool slightly. Mix flour, cinnamon, chili powder, baking powder and salt in a separate bowl. Cream butter and sugar together in a mixing bowl until it is well combined and sugar is mostly dissolved. Add eggs and beat again until the eggs are well incorporated. Slowly mix in the dry ingredients then fold in the remaining chocolate chips and 1/4 cup dried chili mango bits. Use a cookie scoop to place mounds of cookie dough into the sugar coating mixture then roll around to make sure they’re evenly coated. Place on a parchment lined baking sheet then place a couple dried mango chili bits on top and press down slightly. Bake at 375 degrees for about 10 minutes. The cookies should still be nice and gooey in the middle.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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February 2025
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