Ancho Chile & Magic Salt Chocolate Cookies
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Fusion
Author:
Curio Kitchen
Servings
Makes about 2 dozen cookies
Prep Time
50 minutes
Cook Time
9 minutes
Calories
120
We love these cookies with their salty, spicy kick from our cult favorite Magic Salt.
We’ve included ancho chile in the dough to deepen the chocolate flavor and added buckwheat flour for its nutty, earthy notes. We use raw cacao powder, but you can substitute any non-Dutched cocoa powder (Raw cacao or cocoa powder is acidic and will activate the baking soda leavening.)
Ingredients
- 1 cup (120g) all-purpose flour
- ⅓ cup (50g) buckwheat flour
-
¼ cup (20g) raw cacao powder
-
1 teaspoon ancho chile powder, optional but recommended
- 1 teaspoon espresso powder, optional
- ½ teaspoon baking soda
-
½ teaspoon sea salt
- ½ cup neutral oil, such as avocado or canola
- ¾ cup (150g) sugar
- 1 egg, room temperature
-
½ teaspoon vanilla extract
For rolling
-
2 teaspoons Magic Salt
- 2 tablespoons sugar
Directions
- Put both flours, cacao powder, ancho, espresso powder (if using), baking soda, and salt into a bowl and whisk to combine.
- Put the oil, sugar, egg, and vanilla extract into a separate mixing bowl and beat briskly until the mixture is creamy and the color lightens a bit, 1–2 minutes.
- Add the flour mixture to the egg mixture. Use a spatula and strong strokes to fold them together, forming a dough. Be sure to get all the flour mixed in — at first, it will seem like there’s not enough liquid for the task, but there is, just keep going.
- Chill the dough for 15–30 minutes.
While the dough chills, preheat the oven to 375° F and line two cookie sheets with baking parchment. Mix the Magic Salt and 2 tablespoons of sugar in a small bowl. Set the cookie sheets and Magic Salt mixture aside.
- Scoop out about a tablespoon of dough and roll it into a ball; roll the ball in the Magic Salt mixture. Set the ball on one of the prepared cookie sheets. Repeat until you’ve used all the dough. The balls should be 1–2 inches apart on the cookie sheet.
- Bake until the tops are deeply cracked but the cookies look slightly under-baked, 8–9 minutes. Don’t over bake! Let the cookies cool on the sheet for 10 minutes before transferring them to a rack to cool completely. Store in an airtight container for up to a week.
Hi Kathleen,
Susan from the Curio kitchen here. I believe that these cookies work better with oil than with butter — better for their crinkly tops! Use any oil — but ideally a neutral-tasting one. Avocado would work, or a ‘light’ olive oil.
Good luck and thanks for commenting!
Could you substitute butter or olive oil for baking with the canola oil?
What about butter or olive oil instead of Canola?
Hi Susan!
Thanks for the complement! Susan from the Curio Kitchen, here. Your amendments sound delicious! Glad you enjoyed making the cookies.
Delicious! Easy to follow recipe. For my non-spice loving peoples, I substituted cherry blossom pickled flakes for the ancho and used cinnamon sugar instead of magic salt.
Dejar un comentario