Another cookie recipe I couldn’t wait to share with you. This cookie is full of surprises. My Espresso Chile Nut Cookies came about when I got this thought in my head first thing one morning. The thought was to create a little warmth on the tongue causing that sweet heat we love. You’re saying in a cookie? Yes, I didn’t want hot heat yet I wanted the last flavor to be chile. This cookie will definitely surprise you and has become a favorite of mine.
Espresso Chile Nut Cookies
The dough is a basic buttery cookie dough similar to what’s used for chocolate chip cookies.. Yet it’s what you add to the dough that makes all the difference. First, magical ingredient number one is espresso chocolate chips, loaded with coffee and chocolate flavor. Next is the ancho chile powder and cayenne for a bit of tongue-warming heat. Not a burn but you will wonder what is that taste? Lastly, before baking, sprinkle a pinch of ancho on each cookie.
Note: When using cayenne, start with the smallest amount and continue to add to your liking. More can always be added but you can’t take away. The recipe made as is even kids will eat. Let that be your guide. Ancho is for the smoky notes in the cookie and not much heat.
Espresso Chile Nut Cookies
What you get is chewy, crisp edged cookie with toasted pecans or walnuts. Toast your nuts before used. I usually toast several cups to have on hand. Then, bite into espresso chips and sugary sweet heat in every nibble. Is your mouth watering yet? These cookies are so delicious and worth baking even if you’re not a fan of coffee. Bake up a batch anytime and don’t forget the milk. Happy Baking! If you make this cookie, leave a comment below.
Espresso Chile Nut Cookies
Espresso Chile Nut Cookies
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs, room temperature
2 t. pure vanilla extract
2 ¼ cups unbleached all-purpose flour
1 t. baking powder
1 t. baking soda
¾ t. kosher salt
½ t. ancho chile powder
3/8 t. cayenne pepper or to taste
1 – 9 oz. bag Nestle Espresso Morsels
1 cup chopped toasted walnuts or pecans
Ancho Chile powder, for sprinkling
Heat oven to 375 degrees and line two cookie sheets with parchment paper.
In bowl of stand mixer, beat and sugars until smooth. Add in eggs and vanilla, beating well combined, scraping down sides of bowl as needed.
Whisk together flour, baking powder, baking soda, salt, ½ t. ancho powder, and cayenne. You will feel a slight warming of your tongue with no spicy heat. If you’d like heat, add 1/8 t. to start. You can always add more but no take away.
Stir flour mixture into butter mixture, mixing until just combined. Add in espresso morsels and walnuts, stirring until evenly mixed. Chill dough for 30 minutes or overnight.
Drop 2 T. dough balls on prepared cookie sheets 2-inches apart. Sprinkle top with ancho powder. Bake for 10 – 12 minutes or until lightly browned.
Cool completely on wire racks and store in airtight container for up to one week.
Makes 4 – 5 dozen cookies.
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