Author Adapted by Lisa Fain from a Melissa's Produce recipe
Ingredients
2Hatch or Anaheim green chiles
8tablespoonsbutter, softened
1/2cupgranulated sugar
1/2cupbrown sugar
1large egg
1teaspoonvanilla extract
1 1/2cupsall-purpose flour
1/2teaspoonbaking soda
1/2teaspoonground cinnamon
1/2teaspoonkosher salt
1cupsemi-sweet chocolate chips
1/2cuproasted chopped pecans
Instructions
Roast the Hatch or Anaheim chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and finely dice.
(You may want to test the chiles to see how hot they are. If you find they’re too hot, you can use less of the diced chiles in the cookie, reserving the rest for another use.)
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla and beat until creamy.
Whisk together the flour, the baking soda, cinnamon, and salt. Add the dry mixture to the liquid mixture. Stir until well combined and then stir in the diced chiles, chocolate chips, and roasted pecans.
Roll the dough into walnut-sized balls, place on the sheets 2-inches apart and bake for 11-14 minutes or until the edges are just beginning to brown. Cool on a rack. Repeat with the remaining dough.
Notes
If you want a mild cookie, only use 1 chile but if you seek more heat, feel free to use 2. If you don’t have fresh, you can substitute either 2 ounces green chiles, drained, for 1 fresh, or 4 ounces green chiles, drained, for 2 fresh chiles. Room-temperature dough will yield a flatter, chewier cookie, while chilled dough will yield a thicker more cake-like cookie. They’re both delicious.