Recipe - White Chocolate Chip Habanero Cookies

Scott Roberts November 28, 2009 at 7:26 pm food Digg this ArticleDigg Share via FacebookShare    

Habanero White Chocolate Chip Cookies

Habaneros lend themselves beautifully to a vast assortment of things sweet, and they're fantastic in these white chocolate chip cookies. I suppose you can make these with regular milk chocolate, semi-sweet or dark chocolate chips, but I opted for the smoother, more mild taste of white chocolate. With these chips, you get the full range of flavors without having anything be overpoweringly sweet.

Made the right way, these cookies work perfectly if you're hankerin' a sweet and spicy treat. Take one bite and you'll get the delicious taste of the dough and the white chocolate just melting in your mouth. The fruity flavor of the habanero peppers kick in at ten seconds in, and isn't until 15 to 20 seconds after first taking a bite does the heat fully develop. It's a cool "two stage" snack that goes great with a glass of milk or eggnog.

Ingredients
3/4 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
1 Cup Margarine or Butter, Softened
1 Egg
2 1/4 Coups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Package (6 ounces) White Chocolate Chips
4 - 6 Diced Habanero Chile Peppers (Fresh or Dried)

Directions
Preheat oven to 375°. Mix granulated sugar, brown sugar, margarine and egg. Stir in flour, baking soda and salt; once done, the dough will be stiff and somewhat granulated in consistency. Stir in chocolate chips and habanero bits until well blended. Then Drop dough by rounded teaspoons about two inches apart onto ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown around edges. Cookie centers will be soft. Cool for 10 minutes, and then carefully remove from cookie sheet. Serve with cold milk and enjoy!


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Recipe Recap - Spicy Food Recipes




     Comments
Comment FlamingMouth.com
2009-11-28 20:29:44
Those look awesome....Looks like I will be the one baking the holiday treats this year! Thanks for the recipe Scott!
Comment thesis
2009-12-02 13:39:36
Nice post..looks yummy and delicious cookies..
Comment EF
2010-02-04 05:36:24
These look and sound delicious. I'm not a big fan of white chocoloate though, so think I'll give them a try with dark chocolate chips instead.

Tim
Comment beste dieet
2010-06-03 01:21:48
These cookies look healthy, because there is not too much fat in the recipe.
Comment db
2010-06-10 01:55:57
i'm not a guy who makes cookies but reading the instructions makes me wanna to be one
Comment poss
2010-10-12 05:05:53
Whooo..Looks so delicious.
Thankful for sharing the recipe I can cook this for my kids. This will be perfect for snacks on winter and a glass of milk.
________________
--A man who dares to waste one hour of time has not discovered the value of life. ~ Charles Darwin

Comment roulette
2010-11-25 06:49:10
This looks very nice. I will try to bake them.
Comment brooks running
2011-01-20 00:36:30
This is one of my old time favorites...I can always remember my mom cooking this recipe for me at grade school...Great post.
Comment RTG
2011-10-03 23:00:02
I just made these cookies and they are AMAZING! Love how you can taste the white chocolate first, and then the more you eat it, the more you can gradually feel the tingling spicy sensation. One of my friends ate 4 of them right when they came out of the oven!
Comment Kien Tran
2011-11-07 12:22:02
I have experimented with Chocolate chips and Jalapenos or cayenne pepper. I've been disappointed in the past because the sweet/fattiness of the cookies dulls the heat making it difficult for the tastes to meld. I would prefer the heat to come with the sweet chocolate but can only get sweet cookie with an afterburn. Hopefully with Habanero flavors it will give the cookies more purpose than just being a good idea for a prank cookie.
Comment Margaret
2011-12-20 14:22:09
@ kien tran, when are you putting the pepper in? If you're sticking the powder in with the butter/vanilla (creaming it basically) then you're sticking it in too early for full spiciness.

If you fold the powder in last, I think you might get more spiciness. True, doing that is going to take a bit more work if you're making the cookies manually, but it'll be spicier than letting the butter neutralize the heat.

Maybe even dust the powder over the top before baking?

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