Hatch Chile Chocolate Chip Cookies are subtly spicy, sweet and have chocolate and a touch of coconut in every bite. They’re a gluten-free unique cookie and that will totally wow your friends.
Hatch Chile Cookies with Chocolate Chips are much sweeter than they are spicy, but the touch of heat brings about an incredible flavor combination.
Years ago, Melissa’s Produce introduced me to Hatch Chiles, and I’ve been cooking and baking with them ever since. Here are a handful of the recipes I’ve created with them. They are a prized New Mexican chile and are available only in August and September.
Ingredients for Hatch Chile Cookies
- Hatch chiles (mild, medium or spicy — see Recipe Tips below)
- powdered sugar
- unsalted butter
- Cup4Cup gluten-free all-purpose flour (or other 1 to 1 gluten-free flour)
- coconut flour
- sweetened shredded coconut
- semisweet chocolate chips
How to Make Them
(More detailed instructions are in the recipe card below.)
– Roast, peel, seed and finely chop the Hatch chiles. (Here’s a step-by-step guide for roasting chiles.) – In a large mixing bowl, combine the powdered sugar with the softened butter. Once it’s smooth, add the egg and vanilla and mix again.
– Add the gluten-free flour, coconut flour and salt. Mix to blend.
– Fold in the roasted, peeled and chopped Hatch chiles, shredded coconut and chocolate chips.
– Use a small cookie scoop to shape the cookies, placing them on a parchment-lined baking sheet as you go, very close together so they all fit on the one sheet. Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.– Now place them on another baking sheet with parchment paper, only this time, with a couple of inches between them. Bake in a preheated 325°F oven until the cookies are golden along the edges, about 12 minutes. – Let them cool on the baking sheet for a few minutes and then transfer them to a cooling rack. Serve at room temperature.
Recipe Tips and Substitutions
- One of the joys of using Hatch Chiles is that you can purchase them with the amount of heat you like. They’re (almost always) marked “mild, medium or hot” in stores. Choose the amount of heat you want in your Hatch Chile Cookies. I use medium or hot for this recipe because it balances nicely with sweet ingredients.
- Cup4Cup is my favorite brand of gluten-free flour. It consistently yields great results. You can however, use any 1 to 1 gluten-free flour you like as long as it includes xanthan gum, which is a binder.
- If you don’t want or need them to be gluten-free, use regular all-purpose flour (in addition to the coconut flour).
- When the edges start turning golden, the cookies are ready — even if they still seem to look raw in the middle. A couple of minutes out of the oven and they’ll become solid.
Storing the Cookies
- These cookies should be stored in an air-tight container. If you don’t plan to serve them within the first day or so after baking them, you can freeze them.
- They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll lose.)
I hope you love these Hatch Chile Cookies as much as my family and I do!
More unique chocolate chip cookie recipes:
- Banana Chocolate Chip Cookies
- Olive Oil Chocolate Chip Cookies
- Buckwheat Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Black Pepper Chocolate Chip Cookies
- Creamy Coffee Chocolate Chip Cookies
Hatch Chile Chocolate Chip Cookies Recipe
- ½ cup roasted, peeled and seeded Hatch Chiles (mild, medium or hot)* from about 2 large peppers
- 1¼ cup powdered sugar
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon vanilla extract
- ¾ cup Cup4Cup gluten-free all-purpose flour (or other 1 to 1 gluten-free flour)*
- ½ cup coconut flour
- 1 teaspoon salt
- ½ cup sweetened shredded coconut
- 2 cups semisweet chocolate chips
- Prepare chiles. Roast, peel, seed and finely chop the Hatch chiles.(Here's a step-by-step guide for roasting peppers.)
- Prepare baking sheet. Line a baking sheet with parchment paper and set aside.
- Make batter. In a large mixing bowl, combine the powdered sugar with the softened butter. Mix until smooth and then add egg and vanilla. Again, mix until smooth.Add the gluten-free flour, coconut flour and salt. Mix to blend.Fold in the roasted, peeled and finely chopped Hatch chiles, shredded coconut and chocolate chips.
- Shape, refrigerate, set oven. Use a 1¼-inch cookie scoop (about 1 generous tablespoon) to shape the cookies into small balls of batter, placing them on the parchment-lined baking sheets as you go, very close together so they all fit on the one sheet. Cover the sheet tightly with plastic wrap and refrigerate for at least 2 hours.About 15 minutes before you're ready to bake, preheat the oven to 325°F .
- Bake. Remove the shaped batter from the refrigerator, and line one or two more baking sheets with parchment paper. Place the balls of batter on them, only this time, with a couple of inches between them. Bake in the preheated 325°F oven until the cookies are golden along the edges, about 12 minutes. (Repeat this process until you've baked all of the batter.)
- Cool. Let them cool on the baking sheet for a few minutes and then transfer them to a cooling rack. Cool them at least until they are room temperature before serving.