Sweet Heat-Chocolate Chunk Cookies

by Jessica on September 8, 2011

Sweet Heat-Chocolate Chunk Cookies

It feels like a season of challenges around here. And with our recent “cold snap”, I found the perfect dessert to heat things up.

After Marx Foods invited me to participate in their Blogger Chile Recipe Challenge, I immediately set to brainstorming. Using some of their dried Mulato Chiles, I created these Sweet Heat-Chocolate Chunk Cookies. Everyone loves a good chocolate chip cookie, right? And in the South, spicy reigns. So, pairing chocolate with a mild chile like the Mulato is making magic. The demure heat starts to build and comes to a point once you’ve finished that last bite of cookie. They’re spicy, salty and sweet, all rolled into one yummy little treat.

Sweet Heat-Chocolate Chunk Cookies 2

Sweet Heat-Chocolate Chunk Cookies

Yield: 18-20 cookies

Ingredients

  • 1 c all-purpose flour
  • 3/4 tsp Kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 8 tbsp unsalted butter, at room temperature
  • 1/4 c Splenda for Baking
  • 1/3 c light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1 lg egg, at room temperature
  • 2 c chocolate chunks
  • 2 dried mulato chiles, reconstituted*, seeded and chopped

Instructions

Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. Whisk together the flour, salt, baking soda and ground cinnamon.

In a large bowl, beat the butter on medium speed until smooth, 1 to 2 minutes. Add both sugars and beat for another 2 to 3 minutes, until well-blended. Beat in the vanilla, then add the egg and beat until it's fully incorporated. Add the dry ingredients and mix until the flour is just barely visible. Switch to a rubber spatula and fold in the chocolate chunks and chopped chiles.

With a spoon or cookie scoop, drop rounded tablespoons onto the baking sheets, about 2 inches apart from one another. Bake one sheet at a time for 8 to 10 minutes, or until they are brown at the edges and puffy in the middle. Remove from the oven and let the cookies cool for a few minutes. Then, carefully transfer them to a wire rack to cool completely.

*To reconstitute dried chiles:

Pour boiling water over the dried chiles in a large bowl (with enough to cover). Press them down with a spoon to make them submerge. Soak the chiles for 15 minutes, then remove to a cutting board and discard the water. Deseed the peppers by removing the tops, slicing down the sides of the chiles and scraping the seeds from inside. If you desire more warmth, leave several seeds inside.

http://mybakingheart.com/2011/09/08/sweet-heat-chocolate-chunk-cookies/

Sweet Heat-Chocolate Chunk Cookies 3

Don’t forget to vote for my cookies in the Reader Poll on the Marx Foods Blog from September 13th through the 16th!! ­čÖé

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{ 4 comments… read them below or add one }

1 Tina@flourtrader September 8, 2011 at 12:39 pm

These sound so awesome, I imagine in one bite you get the sweet chocolate taste followed by a heat in your throat! I have already gone over to the site to vote, but I see the contest is just getting underway. This is a great entry to promote their chilies-well done.

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2 Alyssa September 10, 2011 at 12:34 pm

I love the sweet/salty/spicy going on in these cookies! The pictures look great too!

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3 Cherie September 12, 2011 at 3:28 pm

Oh these sound amazing! I am new follower thanks to the triangle! I love to bake, and I bet my husband would LOVE these!!

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4 Maren September 12, 2011 at 11:06 pm

You are a blogger after my own heart. I wish I would have thought of making chocolate chip cookies for this challenge. So yummy.

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