Hatch Chile Chocolate Cinnamon Cookies | Carol's Kitchen

Hatch chiles

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers add sweetness without spice.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: sweetened cocoa mix

Carob powder is lower in fat and sugar.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: chocolate bar pieces

Dark chocolate has less sugar and more antioxidants.

Start by softening 1/3 cup of butter and adding it to a bowl.

Add 1 teaspoon of ground cinnamon to the butter.

Add 2 tablespoons of chopped Hatch chiles to the mixture, using extra hot chiles for more heat.

Crack in 1 egg and mix everything together with a sturdy spatula until combined.

Spray a baking pan with cooking spray to prevent sticking.

Using a tablespoon, scoop out the dough to form little balls and place them on the baking pan.

Set a timer for baking, as these are brownie-type cookies and a toothpick test won't work for doneness.

Place the pan in the oven and bake until done, checking visually for doneness.

Once baked, remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens