One of the very last things I remember trying before we moved away from New Mexico were these astonishing cookies that someone made for a reception after a concert during the holidays. There is just something about a rich chocolate cookie that has a little bit of heat behind it that is magical.
The cookies are small, so you can fit a lot on a pan 
As you can see, the cookies don’t spread with baking, they stay small
Ingredients
- 2 1/4 c. flour (add 1/4 c. flour if wanting to roll/cut out)
- 1 c. butter
- 3/4 c. sugar
- 3/4 c. brown sugar
- 3/4 c. unsweetened cocoa powder
- 1 egg
- 2 tsp ground New Mexico green chile powder
- 1 tsp vanilla
- 1/4 tsp baking powder
Instructions
Preheat oven to 400 F (375 F if you’re using a dark pan). Cream sugars with butter. Add vanilla and egg and mix well. Add flour, cocoa, baking powder, and chile and mix well. Dough will be quite stiff. Roll out to about 1/4″ thick, and cut into shapes OR form 1 inch balls and flatten. Bake for 10 minutes, add a minute or two if you want crisper cookies. Let cool on pan a couple of minutes, then move to a rack.
One of the best things about this recipe is that you control how much heat your cookies have. I tend to mix different heat strengths so the spice isn’t overwhelming. I like the rich chocolate cookie to leave a pleasant glow rather than a fire. I hope you enjoy these amazing chocolate chile cookies as much as my family does!
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