skip to main content

Ancho Chili Chocolate Cookies

Featured in the Honolulu Star-Advertiser on April 24, 2013.



Ancho Chili Chocolate Cookies

  • 12 ounces semi-sweet baking chocolate, divided as noted below
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ancho chili powder (available at some local supermarkets and specialty food stores)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 375°F.
  2. Line baking pans with parchment paper.
  3. Melt 8 ounces of chocolate as directed on package; set aside.
  4. Coarsely chop remaining 4 ounces chocolate.
  5. Mix flour, cinnamon, ancho chili powder, baking powder, and salt in small bowl.
  6. Beat butter and sugars in large bowl with electric mixer, on medium speed, until light and fluffy.
  7. Add eggs and vanilla; mix well.
  8. Add melted chocolate; beat until well blended.
  9. Gradually beat in flour mixture on low speed until well mixed.
  10. Stir in chopped chocolate.
  11. Drop dough by rounded tablespoons 1 1/2" apart on baking pans.
  12. Bake about 10 minutes or until cookies are set and slightly cracked on top.

Makes 3 dozen.

Approximate Nutrient Analysis per small cookie:
90 calories, 4.5 g fat, 2.5 g saturated fat, 15 mg cholesterol, 50 mg sodium, 13 g carbohydrate, 1 g fiber, 10 g sugar, 1 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.