Ancho Chili Cookies

Here’s an answer to the question asking for a cookie recipe using ancho chili (below). Send your questions to foodchannel@noble.net or leave them on the blog—we’ll do our best to respond.

Chocolate Chili Cookies
1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon ancho chili powder
1/4 teaspoon salt
1/2 cup softened butter
3/4 cup sugar
1 egg
2 tablespoons sugar mixed with 2 teaspoons cinnamon

Heat oven to 350 degrees. Sift together flour, cocoa, chili powder and salt on paper and set aside. Beat butter with electric mixer for 1 minute until creamy. Add sugar and beat until light in color, 3 to 4 minutes. Scrape down sides of bowl. Add egg and beat 1 minute. Add the sifted ingredients and mix in. Refrigerate dough until firm, at least 30 minutes. Scoop cookies with 1-ounce scoop or rounded tablespoon onto ungreased pans. Bake 6 minutes, then turn and bake 5 minutes more. Let cool for a few minutes, then sprinkle with cinnamon sugar mixture. Makes 12 cookies.

Used by permission from “Bubbe’s Kitchen” at www.jfcs.org

Hi! Saw your invitation to question you when I went to foodchannel.com. Do you have a recipe for a chocolate ancho chili cookie? It's a drop cookie as I remember, but I think I had to refrigerate the dough for a short period before baking. Found it last year (someplace), made it for friends, now they want the recipe, which I didn't keep because I didn't llike the cookies! Would be delighted if you could help me. Thanks.

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