Hatch Chile Chocolate Chip Cookies
Servings 24 cookies
Ingredients
- 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
Instructions
- 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.
Notes
- 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.