If you can't stand the heat, stay out of the kitchen! These cookies are HOT! The heat from the red hot chillies adds just enough spice to these decadent chocolate treats. Enjoy with a little vanilla ice cream or glass of cold milk. The recipe is compliments of Rachel....a fellow student of AM's at the Culinary Institute of America.
Chile Chocolate Almond Cookies
1 1/2 cups of semi-sweet chocolate chips
1/4 cup butter/margarine, softened slightly
3/4 cup granulated sugar
1 large egg, slightly beaten
1 1/2 teaspoon vanilla extract
3/4 cup unbleached flour (all purpose)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
3 Tablespoons crushed dried red chillies
1/2 cup almond slivers
Place 1 cup of the chocolate chips in a 1-quart microwave safe glass bowl. Microwave, uncovered, on medium for 2-3 minutes, stirring after 2 minutes until chocolate is smooth and mixed. Do NOT burn (can also melt on stove in double boiler) let cool slightly.
Preheat oven to 350 degrees. Lightly grease cookie sheet.
In a large bowl, cream together butter and sugar. Slightly beat egg and add to utter mixture with vanilla extract. Stir in melted chocolate.
Combine flour, salt, cinnamon, & baking powder in a bowl. Gradually add butter mixture, mixing well after each addition. Stir in mixing well after each addition. Stir in chile pepper, almonds, & remaining chocolate chips.
Drop batter in clumps of about 1 Tblsp. each onto lightly greased baking sheets, leaving about 2-inches between cookies.
Bake 8-10 minutes. Cool cookies on a wire rack. ENJOY!