Chocolate Chile Snickerdoodles
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Serves: 4 dozen
2 cup butter
3 cups sugar
2 tsp cream of tartar
½ cup cocoa
½- 1 tsp chipotle (if you like spicy go for the full tsp)
5 cup flour
1 tsp baking soda
½ cup sugar
2 tsp cocoa
pinch chipotle and cinnamon
Grind dried chiles in a coffee or spice grinder till a fine powder.
Beat sugar and butter together. Add in eggs and beat until fluffy. Stir in remaining ingredients and form into golf ball sized cookies. Roll in topping ingredients and bake at 330 degrees for 10-12 minutes. BE SUPER CAREFUL. Because these are a dark cookie to begin with you’ll think they aren’t done and they’ll be burnt on the bottom. Take them out when they’re still soft on the top.
This recipe can be easily halved if you aren’t sharing with a crowd.
Adapted from janesadventuresindinner.com