Cinco de Mayo: Aztec Chocolate Chile Cookies

Sweet, spicy and chocolate—Aztec Chocolate Chile Cookies are perfect for Cinco de Mayo. I learned to make these cookies during the winter and served them with chocolate chile espresso pot de creme. My husband and I decided that these are among the best cookies in the world! In other words, these cookies will disappear rather quickly.

The recipe that I used came from the blog, Savour Fare. I altered the recipe by using powdered ancho chile instead of chipotle. My photos were taken with an iPhone and therefore don't really show the darker color of the chocolate cookies as the photos on the recipe blog.

The cookies while cooling...before they disappeared!

I used Madagascar vanilla and Ghirardelli unsweetened cocoa. Using quality ingredients will give you the best results. The cinnamon, honey and ginger add so much to the flavor and if you love ginger snaps, just imagine those flavored with intense chocolate and dash of spicy chile. The chile isn't overwhelming at all, so don't let that ingredient prevent you from trying these easy cookies.

One tip that I'd like to pass along is my non-messy method for rolling cookie dough into balls. Using a regular flatware spoon in my left hand, I scoop out the dough. In my right hand, I swirl another spoon on top of the dough to create perfectly rounded balls without putting my hands in the dough. This method makes quick work of the task as well.

With no eggs in the dough, you can pass the bowl to hungry onlookers to clean it up for you!

Rolling the dough with spoons keeps hands clean.

Words and photos by Freda Cameron, Defining Your Home, Garden and Travel.  All company or product or patented names mentioned are registered trademarks, copyrights, or patents owned by those respective companies or persons.