The spicy flavor of the desert Southwest meets sweet chocolate in these deliciously soft and chewy Hatch Chile Chocolate Chip Cookies made easily at home!
Here in the desert Southwest, the months of August to October are prime time for Hatch green chiles. Grown in the town of Hatch, New Mexico, these chiles can be picked up in grocers across the U.S.
In Arizona, you can find them pretty easily in almost any grocer – though they don’t last long before they’re quickly purchased and roasted at home. If you can’t find them in your local grocer, they can be purchased online directly from Hatch – and shipped to your doorstep.
Hatch Green Chiles are best purchased directly from Hatch-Green-Chile.com. Not only are they already roasted, they come on dry ice so they are as fresh as can be.
The bags lay flat so you can store them easily in your freezer for all of your favorite recipes:
- Spicy Hatch Chile Salsa
- Hatch Chile Sourdough Biscuits
- Or, this Hatch Chile Relish
- Love making your own cheese? Try this Hatch Chile Cheddar Cheese
- Hatch Chile Jam
Green chiles taste great in just about everything – especially chocolate chip cookies.
Hatch Chile Chocolate Chip Cookies
Who adds green chiles to cookies? The heat from the green chiles is balanced out by the sweetness of the chocolate chips.
A perfectly soft, chewy cookie that holds sweet heat – there isn’t anything better, right?
Tips for making these deliciously soft cookies:
- Keep the butter and egg at room temperature — if your butter is fresh out of the fridge, then give it a little time out on the counter to soften it up.
- You can use pre-roasted chiles (see above) – but if you don’t have access to them, feel free to pick up 2 Anaheim chiles and roast them yourself at home.
- Undercook the cookies just a wee bit to keep them as soft as possible. Remove from the oven just as the edges start to turn light brown. The cookies will continue to cook for a little bit on the tray once removed from the oven.
- Sending these cookies as a gift for family or friends? Allow them to cool. Then wrap 2 cookies back to back with plastic wrap, and tuck in a ziplock bag.
Ready to make the best Hatch Chile chocolate chip cookies? Then let’s go!
Hatch Chile Chocolate Chip Cookies
- 1/2 C unsalted butter softened
- 1/2 C brown sugar dark or light
- 1/2 C granulated sugar
- 1 egg room temperature
- 1.5 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1.5 C all purpose flour
- 1/2 tsp salt
- 1/3 C roasted Hatch chiles or 3 Anaheim chiles, roasted, peeled and diced
- 2/3 C milk chocolate chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil or parchment paper and set aside.
- In your stand mixer*, cream the butter, sugar, egg and vanilla extract until well blended.
- Add the dry ingredients: ground cinnamon, baking soda, flour, and salt; mix just until blended (take care not to overmix).
- Gently fold in the green chiles and chocolate chips/chunks.
- Use an ice cream scoop or a large cereal spoon to drop by rounded spoonfuls on a foil or parchment lined cookie sheet.
- Bake at 350 degrees F for 12-13 minutes. For soft, chewy cookies, pull from the oven just as the edges start to brown. The cookies will continue to cool slightly on the baking tray.
- Cookies will keep for up to one week in a sealed container at room temperature.
- Cookies can also be made without a stand mixer. Cream butter, sugar and extract by hand, then gently add in dry ingredients before adding in green chiles and chocolate chips/chunks.
- These cookies send wonderfully by mail. To ensure they stay soft, remove from the oven slightly early (just as the edges start to turn a light brown) and allow them to cook on the tray outside of the oven. Cool completely. Then place two cookies (back sides together) and wrap in plastic wrap. Place in a sealed ziploc bag and pack carefully to avoid breaking. Send priority mail (3 day or less).
- Using salted butter? Omit the additional salt in the recipe.
Did you make these cookies? Please rate the recipe & share a comment with me to let me know how your Hatch Chile cookies turned out.