If you love mixing up little spiciness into your cocoa based cookies, this is for you. This recipe uses ancho chile powder, which is the dried version of the poblano chile, and one of the lowest on the Scoville Scale. (The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. The number of Scoville heat units (SHU).

I love, love this combination of dark cocoa and the ancho chile. I did not use lime zest coz I forgot to buy one but lemon zest worked out great…best cookies ever!!!

The next time I’ll make this, I will put more ancho-chiles.



¾ cup plus 3 tablespoons granulated sugar, divided

Finely grated peel from 1 lime

1¼ cups all-purpose flour

½ cup baking cocoa (I used dutch processed dark cocoa)

½ teaspoon ground cinnamon

½ teaspoon ancho chile powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, softened

1 large egg

Preheat oven to 350 degrees. In shallow dish, combine 3 tablespoons sugar and lime peel; stir well. In medium bowl, combine flour, cocoa, cinnamon, ancho chile powder, baking soda and salt; stir well.

In large mixer bowl, beat butter and remaining ¾ cup sugar until creamy. Beat in egg. Beat in flour mixture. Scoop dough by level tablespoon, then roll into balls. Place balls in shallow dish with sugar-lime mixture; swirl to coat. Place balls on ungreased baking sheet; flatten slightly. Bake 6 to 9 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.