Add a little spice to your sweets with these Hatch Chile Chocolate Chip Cookies. Perfect with mild or hot hatch chiles.
Those of us on the west coast and southwest US are pretty fanatical about our chiles. I grew up in Houston, attended the University of Arizona and lived in Florida and now California. I was always exposed to spicy food, but never really cared for it.
It was only recently that I decided to shed my wimpy, mild side and train my taste buds to feel the chile heat. I know that if my brother ever reads this post, he will laugh hysterically. When we were kids, he tried to get me to eat jalapeños, the pepper of choice in Texas.
I refused to take the bait. And here I am, a little older and definitely not that much wiser, and I’m complaining that my meals aren’t spicy enough. Go figure.
We are in the midst of Hatch Chile season, right now. Hatch Chiles, if you do not know, are chiles that come from Hatch, New Mexico. They are large peppers and are available in mild or spicy. Melissa’s Produce was kind enough to send me a box to play with, and I asked for mild chiles. I suppose I’m still a bit intimidated with my chiles.
After attending a few produce shows in the past, I have sampled many treats made by Melissa’s. And one that stuck in my head were their Hatch Chile Chocolate Chip Cookies. There is something about a little kick of heat with chocolate that really lights me up!
I decided to make my own version.
If you are using mild chiles, you can get away with two Hatch chiles for every batch you whip up. But depending on your heat tolerance, I think you should reduce it to one chile when using the spicy versions.
I tried the cookies with roasted chiles as well as unroasted (raw) and I preferred the cookie flavor with the roasted. The extra step is definitely worth it.
I followed the pan roasting technique I learned from Shockingly Delicious. Super easy, especially if you are roasting a small number of chiles. Dorothy also has a terrific variety of hatch chile recipes, too!
This recipe produces thin, crispy on the outside, chewy on the inside chocolate chip cookies. I threw in some whole wheat flour and wheat bran for good measure!
- 1 spicy hatch chile
- 1 ½ cup whole wheat flour
- 1 cup all-purpose flour
- ½ cup wheat bran
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter, unsalted, room temperature
- 1 ½ cup brown sugar, light
- ½ cup granulated sugar
- 2 eggs, large
- 2 teaspoon vanilla extract
- 2 cups chocolate chips, semi-sweet
- Wash chile and pat dry.
- Heat a non-stick skillet over medium high heat and place chile inside.
- Cook chile and turn chile over until all sides are browned, about 15 minutes.
- Place hot chile in a thick heat-proof bag and loosely fold over to close.
The steam will continue to "cook" the chile and do not remove from the bag until it is cool enough to touch, about 90 minutes.
- Peel the chile, remove the seeds and dice.
- Preheat oven to 350ºF and line a cookie sheet with parchment paper or silicone baking mat.
- In a medium-sized bowl, whisk together whole wheat flour, all-purpose flour, wheat bran, baking soda and salt.
- Cream together butter and both sugars until smooth. You can do this with a stand mixer or hand-held mixer.
- Mix in eggs, one at a time.
- Add vanilla extract. Mix until combined.
- In batches, add flour mixture into butter mixture until thoroughly combined.
- Stir in hatch chiles and chocolate chips by hand.
- Scoop dough by rounded tablespoons to the prepared baking sheet.
Space the dough balls 2-inches from each other and from the edge of the baking sheet.
- Bake for 10-12 minutes, or until cookies are lightly browned.
- Allow cookies to cool in the pan for 5 minutes then remove with a spatula and place on a cooling rack to cool completely, about 10 minutes per batch.
Cooking Tips: This recipe uses 1 spicy Hatch Chile. If using mild chiles, you can add 2 chiles to this recipe.
Amount Per Serving: Calories: 252Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 111mgCarbohydrates: 35gFiber: 2gSugar: 23gProtein: 3g
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