Hatch Chile Chocolate Chip Cookies
Hatch or Anaheim green chiles mixed into chocolate chip cookies for a classic twist on one of America's favorite comfort foods!
Servings: 18 people
Calories: 171kcal
Ingredients
- 1/2 C butter softened
- 1/2 C granulated sugar
- 1/2 C brown sugar
- 1 tsp vanilla
- 1 egg
- 1.5 C all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 C chocolate chips
- 2 Hatch green chiles roasted, peeled (seeds removed) and finely diced
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil or a baking mat.
- Taste test your roasted chiles - if they are indeed hot, then use 1/2 - 1 diced chile per batch. If they are more mild, then use the full 2. You decide!
- Cream the butter, sugar, egg and vanilla in the bowl of your KitchenAid mixer.
- Add the flour, cinnamon, salt and baking soda and mix just until combined.
- Fold in the chocolate chips and green chiles, just until combined, being careful not to over-mix.
- Drop by rounded spoonfuls on your lined baking sheet, leaving 2" space between each spoonful.
- Bake for 11-12 minutes or until the edges start to brown. Remove from the oven and let them finish cooking on the baking sheet for 5-8 minutes. Once cooled, remove and enjoy.
Notes
Leftover cookies can be kept for 1-2 days in a ziploc bag, though they likely won't last that long.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 174mg | Potassium: 23mg | Fiber: 1g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg