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| About 20 Cookies |
| 1/2 C. unsalted butter |
| 3/4 C. golden brown sugar |
| 1/4 C. sugar |
| 3 dried ancho chiles |
| 2 Tbsp. ground cañela |
| 1 egg, beaten |
| 1/2 tsp. vanilla extract |
| 1 C. flour |
| 1/4 tsp. salt |
| 1/2 tsp. baking soda |
| 8 oz. semisweet chocolate |
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Okay, so maybe it doesn't have anything to do with metal packaging, but we'd be shirking our heritage if we didn't involve food in the process somewhere! |
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Ancho-Cañela Chocolate Chip Cookies |
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Chocolate and chiles are a fantastic combination popular in Mexico and South America, but rarely seen in the states. Anchos add just a little heat, plus a subtle hint of fruit and nuts. Cañela is a Mexican cinnamon that is a little milder and sweeter, so if you can't find it in your grocery store, try a Mexican market, or substutite one tablespoon of regular cinnamon. |
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Hey, what do you know? Dean & Deluca spices in a VinCenzo tin! (Shameless, we know)
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1. Preheat the oven to 375°. If using bars of chocolate, break into chip-sized chunks. |
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2. Stem and seed the dried ancho chiles, toast them in a dry skillet over medium heat until fragrant, being careful not to let them burn, then finely grind them in a spice grinder. Reserve 2 Tbsp. for the cookies, and save the rest in a jar for later use. Repeat with the cañela, if using whole cañela. |
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| 3. Cream the butter and sugars, then add the 2 Tbsp. ancho chile powder and cañela. Mix in the egg and vanilla. Add the flour, salt and baking powder, and mix until thoroughly combined. Fold in the chocolate chunks. |
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| 4. Place heaping spoonfuls of the dough on a lightly buttered baking sheet and bake at 375° for 10 minutes. Remove and cool. |
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