Ancho Chile Brownie Cookies

The Backstage Baker is still in San Diego at the Old Globe Theater.  But now that tech and previews for Rain are over, he’s had time to bake again.  As he told me, “Inspired by the tastes and flavors of being so close to Mexico I made some Ancho Chili Brownie Cookies.”

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Ancho-Chile Brownie Cookies on the tech table.  (Headset, God mic and Altoids to the right.)

Ingredients

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons salt
2 healthy teaspoons ground cinnamon
1/2 -3/4  teaspoon ground ancho chile pepper (depending how much heat you like)
1/2 cup butter, softened
1/2 cup margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 cups semisweet chocolate pieces
1 cup slivered almonds, toasted

Method:

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a medium bowl stir together flour, cocoa powder, salt, cinnamon, and ground chile pepper. Set aside.

In a large bowl beat butter and margarine. Add brown sugar, granulated sugar, and baking soda. Stir until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Add the flour mixture. Stir in chocolate pieces and almonds.

Drop dough by rounded tablespoons about 3 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm.

Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

Makes about 4 dozen

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Cast members Betsy Morgan, Marie-France Arcilla, Jeremy Davis, Rusty Ross, Mike Sears, Eden Espinosa the final day in the rehearsal room. Rehearsal set in the background.

 

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