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Looking for chocolate desserts with some kick? This chocolate cookies recipe includes a pinch of ground ancho chile pepper, which will give each bite a hint of heat.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Line cookie sheet with parchment. In a medium bowl stir together flour, cocoa powder, salt, cinnamon, and ground chile pepper. Set aside.

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  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Stir in chocolate pieces and almonds.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drop dough by rounded tablespoons about 3 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

Tip:

The dough can be made ahead, then covered and chilled for up to 1 week. To freeze, drop the dough onto an ungreased cookie sheet, placing the mounds fairly close together. Cover with plastic wrap and freeze until firm. Transfer frozen dough mounds to a freezer bag and freeze for up to 6 months. Thaw frozen mounds in the refrigerator before baking as directed.

Nutrition Facts

133 calories; 7 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 21 mg cholesterol; 161 mg sodium. 69 mg potassium; 16 g carbohydrates; 1 g fiber; 10 g sugar; 2 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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