Ancho Chili Dark-Chocolate Cookie
For Valentine’s Day, Derek Jaeger of The Cravory shares the company’s recipe for delectable Ancho Chili Dark-Chocolate Cookies. “A batch of these delectable cookies — homemade by you — will be more appreciated than a heart-shaped box of ready-made chocolates. What a wonderful way to say, ‘I love you.’”
Ancho Chili Dark-Chocolate Cookie
Makes approximately 2 dozen cookies
6 oz. butter, unsalted
2 oz. shortening
16 oz. light brown sugar
4 eggs
2 tsp. vanilla extract
4 oz. bittersweet chocolate, melted
15 oz. AP flour
1 oz. cocoa powder
3/4 t. baking soda
1/2 t. salt
2 t. ancho chili powder
1/4 t. cayenne
2 T. orange liqueur
In a stand mixer, cream butter, shortening and brown sugar with paddle attachment until light and fluffy (approximately 5 minutes). Add eggs and vanilla extract until incorporated and fluffy. Mix in melted chocolate.
In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, chili powder and cayenne.
Add flour mixture to cream mixture. Mix until just combined (about 1 minute). Add orange liqueur.
Roll dough into 2 oz. balls and chill. Preheat oven to 350 degrees.
When chilled, place dough balls on parchment-lined baking sheets and bake 8-10 minutes.
Derek Jaeger
The Cravory
thecravory.com
