The smokiness of the hatch chile pairs perfectly with the sweetness of the cookie and chocolate chips, with a slight heat that lingers briefly. The recipe seems a bit dry at first but the moisture in the green chile helps make the interior of the cookie moist and chewy while the outside has a nice crunch. We hope you enjoy!
INGREDIENTS
1 1/2 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cup semi sweet chocolate chips
1/2 cup chopped green chile
Finishing salt flakes (optional)
DIRECTIONS:
Set oven to 350° and line baking sheet with parchment paper.
Sift the flour, baking soda, and salt together and set aside.
In a sauce pan, melt butter until it’s browned and producing a nutty aroma, stirring often to prevent burning. Once browned, be sure to remove from the pan to prevent further cooking/burning. Let cool to room temp before mixing.
Once butter has cooled, add it to a large bowl and mix with brown sugar and light sugar until smooth. Add the egg and vanilla and continue to mix.
Slowly add the sifted flour, baking soda, and salt to the butter and egg mixture. Add the chocolate chips. Be sure not to overwork this by gently folding the ingredients until mixed well. Place in the refrigerator to cool while you prep the green chile.
Toast the green chile in a skillet, let cool to room temp. Then gently fold the green chile into the dough making sure to not overwork the dough.
Use a small cookie dough scooper to scoop the cookie dough and place onto the cookie sheet with parchment paper, making sure the spacing allows the cookie to expand.
Cook 13-15 min at 350° or until the edges start to brown.
Remove from oven and sprinkle finishing salt on top of the cookies while they’re still hot. This will help the salt stay on the cookie. Remove from cookie sheet and place on a wire cooling rack to prevent further cooking.