Ancho Chile-Mexican Chocolate Cookies
These chocolate cookies are amazing! The slight hint of heat with the crunch of pumpkin seeds sets these treats over the top!
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 2 teaspoon ground ancho chili powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cups unsalted butter (1 1/2-sticks)
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup dark chocolate chunks
- 1/2 cup unsalted pepitas, lightly toasted
Preparation time 35mins
Cooking time 60mins
Preheat oven to 350°F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, ancho chili powder, baking soda, and fine salt.
In a large bowl, beat unsalted butter on medium-high speed 1 minute or until light and creamy. Add brown sugar and granulated sugar; beat 2 minutes or until slightly fluffy, scraping down sides of bowl as needed. Add egg and vanilla extract; beat until well combined. Add half the flour mixture; meat on medium-low speed until just combined.
Add remaining flour mixture; beat 2 minutes or just until mixture comes together (do not over mix).
Add chocolate chunks and pepitas; beat on low until just combined.
Use a 2 ounce ice cream scoop of 1/4 cup dry measuring cup to portion dough onto prepared baking sheets, leaving at least 2" between each cookie. Bake 15 minutes or until edges are crisp but centers are still soft, rotating backing sheets top to bottom and front to back halfway through baking time.
Let cookies cool completely on baking sheets before removing to a rack. Store up to 5 days in an airtight container.