Category — Spicy Hack

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Originally uploaded by dieselboi

When I started this journey, someone asked me if I would try to do a spicy cookie. I immediately thought of Chipotle. Chipotle is a smoke dried jalopeno chili and I happened to have a whole huge bag of them. I’ll tell you now, I didn’t use them all, just a couple. I searched around the Internets for some ideas. Do I use flake chipotle or ground? Should I tear it up by hand or use a grinder? I opted for the grinder and ground up a couple of medium sized peppers in order to produce 1tsp of chipotle powder for the cookies. After cooking, I now have 2 or 3 tbsp of powder for cooking and such.

So, how do they taste? We have this phrase at the house - creeper heat! You don’t taste the spiciness upon first bite, but it creeps up on you in a couple of minutes. I could smell the smokiness while the cookies were cooking and had hoped that profile would have shown through in the final product. Maybe it will. When you place these hacked cookies in a closed container, you usually generate a smell profile that is inviting.

In the end, I enjoy the cookies and recommend them. I may tweak the recipe in another batch to do flakes instead of the power. Just adding more powder will make it spicier but not necessarily enhance the flavor.

Chipotle Chocolate Chip Cookie

1/2 cup Trader Joe’s butter (unsalted)
1/3 cup plus a spoonful of organic brown sugar
1/3 cup plus a spoonful of organic sugar
1/2 tsp organic vanilla extract
1 large white eggs (Stebbs Farms Cage Free veggie diet)

1 1/8 cups flour (I used normal unbleached flour from Gold brand)
1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp chipotle powder (ground from packaged chipotle peppers)
1/2 bag Ghirardelli 60% Cacao Chocolate Chips

Mix the butter, sugar and vanilla in a bowl. Add eggs and whisk (I don’t have a blender.) Add remaining ingredients and mix well. Chill in fridge for about 30 minutes to firm up. Drop onto cookie sheet the size of a spoonful. Bake at 375 for 8-10 minutes. Cool on rack before storing.