|Red Chile Harvest, Mesilla Valley|
Photo by Bill Zarges
3/4 cup margarine or butter
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
2 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
Dash of salt
1-1/2 tablespoons red chile powder
[I added 1/2 tsp. cinnamon]
1-1/2 cups chocolate chips
Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment paper.
Mix first 5 ingredients well. Sift dry ingredients together, add to butter mixture and stir well. Stir in chocolate chips.
Drop by tablespoonsful onto parchment paper. Bake at 350 for 8 to 10 minutes. Remove from pans and cool. Makes 2-3 dozen cookies, depending on size.
This recipe came from the book Wedding Cake, by Lynne Hinton. I have taken some liberties with the directions, substituting my own words.