Chocolate Chile Cookie

A chocolate shortbread cookie with ancho chile, and dulce de leche frosting.

Ever since I tasted chocolate and chiles together, I have been fascinated by that flavor combination. This is my cookie that combines those flavors. I think ancho chile powder works the best, because it is not too spicy — it just gives it a warm little bite. If you want more bite, use your favorite chile or add another teaspoon of ancho chile powder.

One of my employees introduced me to dulce de leche. If you’ve never used it before, it’s a creamy caramel made with condensed milk. I think it makes a great frosting. You end up with a Mexican-style turtle cookie!

I like pecans on top of the cookie. I have seen recipes that call for pepitas or almonds. You can also substitute cinnamon for the chile. Another delicious combination! Your choice.

Chocolate Shortbread Cookie with Ancho Chile Powder

Chocolate Shortbread with a Chile bite and Dulce de Leche frosting

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Prep Time 30 minutes mins

Cook Time 14 minutes mins

Course Dessert

Cuisine Mexican American

Servings 40 cookies

Equipment

• 1 stand mixer with paddle
• 1 cookie tray
• parchment paper

Ingredients

  

• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1/2 teas. fine sea salt
• 1 egg yolk
• 1/2 teas. vanilla extract
• 1/2 cup cocoa powder (Hershey's dark is the best, if you can find it)
• 2 cups flour
• 2 teas. ancho chile powder
• 1 can dulce de leche
• 40 pecans or pecan pieces, slightly toasted

Instructions

 

• Beat the butter in your stand mixer on medium for 1 minute. Scrape down the sides Add the sugar and salt and beat for 3 more minutes on medium, scraping down the sides every minute or so, until light and fluffy.
• With mixer on low, add the egg yolk and vanilla, mix for 1 minute. Slowly add the cocoa powder and then the flour, mixing until you have dough.
• Divide the dough into 2 balls. Roll them out into 2 logs about 2 inches around and wrap in plastic wrap. Refrigerate until firm — at least 4 hours or overnight.
• Preheat the oven to 350 degrees. Line your baking sheet with parchment paper. Cut rounds of dough about 1/4 inch wide and place 1/2 apart. Bake for 7 minutes, rotate the pan, bake for 7 minutes more. Let them cool for 5 minutes before you move them. Bake one sheet at a time. While cookies are baking, place pecans on a tray and toast in the oven for 5 minutes, set aside to use on top.
• When cookies have cooled completely, frost the tops with dulce de leche. Place a pecan on top of each one. Cookies will keep for several days in a covered container.

Notes

Substitute one teaspoon of cinnamon for the chile powder, and increase the vanilla to one teaspoon, for another Mexican style cookie!

Keyword Ancho Chile powder, chocolate, Dulce de Leche