Spicy Chocolate Chili Java Chip Fudge Cookies
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
3/4 cup (1 1/2 sticks) butter, organic palm oil, or coconut oil (or combination such as half butter and half oil)
1/4 teaspoon salt
100g (about 2/3 cup) semi-sweet chocolate
1 1/2 tablespoons instant espresso powder
1/3 cup cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar
1/2 cup semi-sweet chocolate chips or chunks (optional)
1/4 cup (1/2 stick) butter, softened
1 1/4 cups sugar
1/4 cup oil
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cocoa powder
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon Ancho chile powder*
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
*To make ancho chile powder: grind dried ancho chile in a coffee or spice grinder till a fine powder.
Combine butter and/or oil together in a small saucepan and melt over medium low heat. Reduce heat to low and add salt and chocolate and stir until melted evenly. Set aside for a moment and combine the espresso powder, cocoa powder, and powdered sugar in the bowl of a stand mixer. Scrape the contents of your saucepan into the bowl and mix on low until combined then add vanilla and mix well, You should have a thick and shiny looking chocolate “dough”. Now line a tray or cutting board with parchment and press into a semi-even layer (you can use a rolling pin if you prefer.) Cover with plastic wrap and place in freezer for at least 30 minutes while you make the cookie dough.
Cream butter and sugar in same mixing bowl you just used (no need to wash, yay!). Add oil and mix until smooth. Beat in egg then add baking powder, salt, and vanilla. Mix in flour, cocoa, and spices until dough is smooth. Cover bowl and place in fridge for to chill as long as possible while you cut your java chips.
Preheat oven to 350 degrees F (180 C) and line 2 cookie sheets with parchment. Remove the java chip sheet from your freezer and use a sharp knife to cut it into small squares. (This java chip recipe makes more than you need so measure out about 1 cup of your chips and save the rest for a later batch or another use.) Pour most of the chips you just measured along with about 1/4 cup dark chocolate (if using) into the bowl of dough and mix just until combined to avoid smashing your chips. You’ll use the rest of your java and dark chocolate chips for the tops.
Roll the dough into 2 tablespoon-ish sized balls and place them about 1 inch apart on prepared cookie sheets. Press a few of your reserved chips into the tops of dough balls and bake for 7 to 9 minutes, just until the edges start to look done (you want the middle to stay a little fudgy). Remove and cool for as long as you can stand the urge to devour them.
Since the java chips are homemade they might melt and burn easily on your tray but if you’re having this problem try placing the dough balls in the freezer for at least an hour prior to baking.
Slightly adapted from a recipe from gringalicious.com