Chile Chocolate Cookies

1/2 pound (2 sticks) unsalted butter
1 cup light brown sugar
3/4 cup granulated sugar
2 eggs, beaten
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Ground red chile: 2 tablespoons for mild,
    3 tablespoons for warm, 4 tablespoons for hot
3 cups chocolate chunks or chips
1 cup piñons (optional)

Preheat oven to 375 degrees F.

In a mixing bowl, combine butter, both sugars, beaten eggs and vanilla extract. Beat until smooth and light.

In a separate bowl, sift the flour, baking powder, baking soda and ground red chile all together. Gradually add dry ingredients to egg mixture. Beat until just combined, then fold by hand until well blended. Scoop batter into 1-inch balls and place on a buttered cookie sheet. Bake on the lower rack of the oven until lightly golden, about 10 minutes.

Remove from cookie sheet while hot. Chill the cookie sheets between batches for best results.

Makes about 5 dozen cookies.

You might also like: