Are you ready to take your next baking adventure to the next level? Forget those classic chocolate chip cookies that everyone else is making, and try your hand at this Ancho Chile Mexican Chocolate Cookie. This sweet and spicy treat is the perfect combination of flavors and textures that will tantalize your taste buds and have you coming back for more.

Not to mention, they’re super easy to make! In this article, you’ll learn how to make the perfect Ancho Chile Mexican Chocolate Cookie – from prepping the ingredients to baking the cookies and finally, the best way to serve them. Not only will you learn how to perfectly execute this epic combo of flavors but you’ll also get a behind the scenes look at the history and cultural significance of this truly delicious and unique cookie. If spicy isn’t your thing these Mexican Hot Chocolate Cookies will surely make a delicious treat.

Ancho Chile Mexican Chocolate Cookies Recipe

1 dozen

Ingredients:

• 1 ¾ cups flour
• ⅓ cup cocoa powder
• 2 teaspoons ancho chili powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ sticks unsalted butter, room tempurature
• 1 cup brown sugar
• ½ cup sugar
• 1 egg
• 1 ½ teaspoons vanilla
• 1 – 4.4oz bar dark chili chocolate, broken into pieces
• Red pepper flakes for garnish, optional

Preparation Instructions:

Preheat oven to 350 degrees and line baking sheets with parchment paper

In a large bowl whisk together the flour, cocoa, ancho chili powder, baking soda, and salt – set aside

In a mixing bowl beat the butter and sugars together until fluffy

Add in the egg and vanilla

Stir in chocolate bar pieces – reserve a few small pieces for topping

Scoop out onto lined baking sheets place a few tiny chocolate pieces on top

Bake 10-12 minutes are until edges are set

Cool 5-10 minutes on the pan before moving to a wire rack to cool completely

Serve and enjoy!

Looking for a fun and flavorful way to take your sweet treats to the next level? Try your hand at making Ancho Chile Mexican Chocolate Cookies. With a delightful combination of smoky, sweet, and spicy, this recipe is sure to please, no matter what your taste. Grab your ingredients, preheat the oven, and get ready to discover a unique and delicious addition to your dessert repertoire.

So what are you waiting for? Get your apron out and let’s get baking!

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How to Bake in Batches to Make the Most of Your Baking Time

One way to handle your holiday baking is to bake in batches, then freeze and store for the big day. You can do this successfully over a couple of weeks with batch baking and batch preparing.

The biggest thing to remember is to only try a few different types of things in one day, or focus on just one type of baked good in one day. For example, you might want to bake all your quick breads in one day. Another day you can prepare all your cookie dough. Yet another time, you can bake all your fruit pies and so forth. This process makes the most of the time you have, the space you have, and your skill level.

Be Prepared

Don’t try batch baking without a plan of action. Be sure to write down your plans in advance so that you are sure you have enough time to do everything that you’ve planned. To figure out a basic time line, add up the prep time, the baking time for each oven full, and then multiply that by 1.5 to account for a little extra issues happening. Then you should be sure that you have enough time.

Get Everything Ready to Go

Your kitchen should be spotless when you start, and ensure that you have all the ingredients and appliances necessary to make each item ready to go. If you know, for example, that today you’ll be using about 10 pounds of flour, consider using a large bowl to hold the flour so you can easily spoon the flour into the measuring cup, flatten off over the bowl, without having to get into the bag over and over which usually means spillage.

Clean as You Go

Fill your sink immediately with hot soapy water so you can clean as you go. You will want to wash your mixing dishes and other utensils during the baking process so that you can use them again. There’s no point in totally destroying your kitchen as you batch bake, and you don’t have to. Set out a draining board, fill the sink with hot soapy water, and wash as you go. There are many opportunities during baking to wash a couple of dishes, and this will make the clean-up faster, and the process more organized.

All Day Batch Baking

You can set aside a day for batch baking such as a Saturday. Plan for all day baking, which usually entails 8 to 10 hours of work. Ensure that any other chores are done, including the shopping, and the kitchen is clean and ready prior to baking day. It’s important to organize your recipes with some logic behind them. For example, if you need dough to rise, start that first, so that it can be rising as you are preparing other things such as cookie dough or pie crusts. Both can be put in the refrigerator or freezer after preparation while you bake the bread, then baked after you bake the bread while the oven is still hot and ready.

Read each recipe that you plan to use and pay close attention to certain clues. For example, if an ingredient requires a cold kitchen, you’ll want to start that first. If something takes an hour to bake like banana bread, you can use that hour to mix other batter, dough, crust, filling and so forth that you can store in the refrigerator until you’re ready to bake them.