Anaheim Chile Chocolate Chip Cookies

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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Ingredients:

1 anaheim chile
1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/2 cup wheat bran
1/2 tsp baking soda
3/4 tsp salt
1 cup butter, unsalted, room temperature
1 1/2 cup brown sugar, light
1/2 cup granulated sugar
2 eggs, large
2 tsp vanilla extract
2 cup chocolate chips, semi-sweet
1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/2 cup wheat bran
1/2 tsp baking soda
3/4 tsp salt
1 cup butter, unsalted , room temperature
1 1/2 cup brown sugar, light
1/2 cup granulated sugar
2 eggs, large
2 tsp vanilla extract
2 cup chocolate chips, semi-sweet

Instructions:

Wash and pat dry: 1 anaheim chile

Heat a non-stick skillet over medium high heat and place chile inside. Cook chile and turn chile over until all sides are browned, about 15 minutes. Place hot chile in a thick heat-proof bag and loosely fold over to close. The steam will continue to “cook” the chile and do not remove from the bag until it is cool enough to touch, about 90 minutes. Peel the chile, remove the seeds and dice.

Preheat oven to 350ºF and line a cookie sheet with parchment paper or silicone baking mat.

Whisk together in a medium-sized bowl:
1 1/2 cup whole wheat flour
1 cup all-purpose flour
1/2 cup wheat bran
1/2 tsp baking soda
3/4 tsp salt

In another large bowl, cream together until smooth with a stand mixer or hand-held mixer:
1 cup butter, unsalted , room temperature
1 1/2 cup brown sugar, light
1/2 cup granulated sugar
On low speed, mix in one at a time:
2 eggs, large
2 tsp vanilla extract

In batches, add flour mixture into butter mixture until thoroughly combined. Stir in anaheim chiles by hand, along with:
2 cup chocolate chips, semi-sweet
Scoop out 1 rounded tablespoon and transfer cookie dough onto the prepared baking sheet. Space the dough balls 2-inches from each other and from the edge of the baking sheet. Bake for 10-12 minutes, or until cookies are lightly browned.

Allow cookies to cool in the pan for 5 minutes then remove with a spatula and place on a cooling rack to cool completely, about 10 minutes per batch.

Adapted from familyspice.com