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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hatch Chile Chocolate Cherry Cookies Recipe

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This recipe for Hatch Chile Chocolate Cherry Cookies is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. roasted seeded and peeled Hatch Chile peppers (or sub Poblanos if you can't find Hatch Chiles)
12 Oz. semi sweet chocolate chips
12 Oz. bittersweet chocolate chips
3 c. all purpose flour
1 tsp baking powder
1/2 tsp salt
2 1/2 sticks of unsalted butter- room temperature
1 1/2 c. light brown sugar
2 large eggs
2 tsp vanilla extract
2 c chopped pecans
2 c dried cherries
1/4 c water
Directions:
Directions:
Preheat oven to 350 º.F
Lightly grease cookie sheet or line with parchment paper
In a food processor, puree chiles with 1/4 c water. Set aside.
Melt 8 oz. of bittersweet and 8 oz.of semi sweet chocolate in microwave on low power.
In a mixer (paddle attachment preferred) beat sugar and butter at high speed until light and fluffy. Reduce to medium speed and add eggs, vanilla, and chiles. Gradually add melted chocolate. Reduce speed to low and add flour until just mixed. Fold in nuts, cherries, and remaining chocolate chips.
Using your hands, roll dough into logs and wrap with plastic wrap. Refrigerate rolls for 10 minutes. Cut into cookies. Place 2" apart on cookie sheet.

Bake 12 minutes. Cool 2 minutes and move to wire rack
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
about an hour

 

 

 

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