Snickerdiablos – Spiced Chocolate Cookies with Ancho Chile Ganache

mikaela | wyldflour

18 large cookies

Snickerdiablos – Cinnamon Spiced Chocolate Cookies with Red Chile Ganache

Snickerdiablos! Cinnamon spiced chocolate cookies with a gooey red chile ganache center. These cookies have a slow heat and are reminiscent of mexican hot chocolate cookies!

50 minPrep Time

10 minCook Time

1 hrTotal Time

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Ingredients

Chocolate Cookies:
• 1/2 cup unsalted butter
• 1/2 cup vegetable shortening
• 1 cup white sugar
• 1 cup light brown sugar
• 3/4 cup cocoa powder
• 3 eggs + 1 egg yolk
• 2 teaspoons vanilla extract
• 2 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
Red Chile Ganache:
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup heavy cream
• 1 Tablespoon ground ancho chile powder
• 1/4-1/2 teaspoon ground cayenne pepper
Cinnamon Spiced Sugar Coating:
• 1/4 cup granulated sugar
• 1 Tablespoon + 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Instructions

1. Make the red chile chocolate ganache! Microwave heavy cream in a microwave-safe container until just about to bubble. (This took just over a minute in my microwave.) Add chocolate chips to the cream and let sit for 3 minutes. Stir the ganache until smooth. (If your cream wasn't quite warm enough and you have some chocolate chunks left, microwave for an extra 15 seconds and stir again.) Stir in the ancho chile and cayenne powder. Set in the freezer for at least 20 minutes to firm up while you make the cookie dough.
2. Make the cookie dough! Cream butter and sugars in a large mixing bowl. Beat in cocoa powder. Beat in eggs and vanilla extract. Beat in 1 cup flour, baking soda, and salt. Stir in remaining flour.
3. Preheat the oven to 375 degrees Fahrenheit.
4. Scoop the cookies! Use a 2-inch cookie scoop to scoop the dough onto a parchment paper-lined cookie sheet. Set aside.
5. Prep the spiced sugar! Measure out spiced sugar ingredients into a shallow bowl and set aside.
6. Scoop the ganache! Once the ganache is firm, but still scoopable, use a small cookie scoop (1 1/4-inch) and fill about halfway with ganache. Scoop small plops of ganache onto a piece of parchment paper until you have the same number as you do cookies.
7. Bake the cookies! Punch your thumb deep into the cookie dough ball and drop a plop of ganache into the middle of the cookie dough ball. Gather the edges of the cookie dough to completely seal the ganache into the center and roll back into a ball. Roll the cookie dough in the spiced sugar until fully coated. Place back on the parchment paper-lined cookie sheet. Bake for 8-10 minutes until cracks form across the tops of the cookies and the very outside edge of the cookie feels firm. Remove from oven and let cool for 1 minute on the baking sheet. Use a spatula to carefully move the cookies to a cooling rack. The cookies will still "jiggle" a little and be very soft on top, because of the molten chocolate oozing just below the surface, but the chocolate will firm up just a bit more and the cookies will set as they cool. (Assuming they last that long!)
8. Store in an airtight container for up to 5 days.

Notes