Name: Chocolate Chile Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 38 servings
Ingredients: 2 spray(s) cooking spray; 2 oz unsweetened baking chocolate square(s) chopped; 1 cup(s) all-purpose flour; 1 tsp baking soda; 0.5 tsp table salt; 0.25 tsp cayenne pepper or more to taste; 1 cup(s) packed brown sugar dark-variety; 0.333 cup(s) sugar granulated; 2 large egg(s) at room temperature; 1 tsp vanilla extract; 0.5 cup(s) sliced almonds toasted

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Ingredients

cooking spray

2 spray(s)

unsweetened baking chocolate square(s)

2 oz, chopped

all-purpose flour

1 cup(s)

baking soda

1 tsp

table salt

½ tsp

cayenne pepper

¼ tsp, or more to taste

packed brown sugar

1 cup(s), dark-variety

sugar

⅓ cup(s), granulated

egg(s)

2 large, at room temperature

vanilla extract

1 tsp

sliced almonds

½ cup(s), toasted

Instructions

1 Arrange oven racks in top and bottom thirds of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.
2 Place chocolate in small microwaveable bowl and microwave on High for 15 seconds. Stir, then continue to microwave in 15-second increments, stirring after each, until half of chocolate has melted. Remove bowl from microwave and continue stirring until chocolate has melted; set aside to cool.
3 Whisk together flour, baking soda, salt, and cayenne in medium bowl; set aside.
4 With electric mixer on medium speed, beat brown sugar, granulated sugar, and eggs until well blended, about 1 minute. Beat in melted chocolate and the vanilla until smooth.
5 Add flour mixture and almonds; stir just until blended.
6 Drop by rounded teaspoonfuls onto prepared cookie sheets, spacing mounds about 2 inches apart.
7 Bake until cookies are firm and slightly puffed, about 10 minutes. Cool on cookie sheets for 5 minutes before transferring to wire rack to cool completely.
Serving size: (1 cookie)

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