Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons pasilla chili powder
- 1 cup semisweet chocolate chips
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a medium mixing bowl, whisk together the flour, baking soda, salt, and pasilla chili powder.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 180
Total fat: 10g
Saturated fat: 6g
Cholesterol: 35mg
Sodium: 170mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 12g
Protein: 2g
Substitutions for ingredients:
- Pasilla chili powder can be substituted with ancho chili powder or chipotle chili powder.
- Semisweet chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or walnuts, to the cookie dough.
- Use white chocolate chips instead of semisweet chocolate chips.
- Add 1/2 teaspoon ground cinnamon to the dry ingredients for a spiced twist.
Tips and tricks:
- Make sure the butter is softened to room temperature before using it.
- Use a cookie scoop or spoon to ensure that the cookies are all the same size.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar.
Garnishes:
Dust the cookies with powdered sugar or cocoa powder for a decorative touch.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the cookies are too flat, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
Pasilla chili powder is made from dried pasilla chilies, which are a type of mild chili pepper commonly used in Mexican cuisine.
Flavor profiles:
The pasilla chili powder adds a subtle smoky and spicy flavor to the cookies, which is balanced by the sweetness of the chocolate chips.
Serving suggestions:
Serve the cookies as a dessert or snack with a glass of cold milk or a cup of hot cocoa.
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Taste: Rich, Sweet, Spicy, Chocolatey, Nutty