Kick in the Pants Chocolate Chip Cookies

I have gone absolutely nuts over Melissa’s Hatch Chile Pecans. You may recall that I first used them in astoundingly good pesto (the recipe can be found here), then, when I’m not munching on them, have experimented with other recipes. Today I’m sharing one for chocolate chip cookies. Essentially it is your basic chocolate chip cookie recipe, with the addition of Red Hatch Chile Pecans. They taste like normal chocolate chip cookies, but leave you breathing fire at the end. OK, so it’s not fire, but it is a nice heat, that gives you quite a kick after the cookie is gone. It will definitely leave your nibblers wondering what on earth you put into these cookies, and they will be back!

Kick in the Pants Chocolate Chip Cookies

¾ c. stick Crisco

1¼ cups firmly packed brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 extra-large egg

1¾ cups flour

1 teaspoon salt

¾ teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup Melissa’s Red Hatch Chile Pecans

Preheat oven to 375ºF. Beat shortening and brown sugar in large bowl on medium speed with electric mixer until light and fluffy. Beat in milk, vanilla, and egg.

Combine flour, salt, and baking soda. Stir into shortening mixture until blended. Stir in chocolate chips and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.

Bake 8 to 13 minutes until lightly browned. Cool 2 minutes. Remove to rack to cool completely.

Makes 3 dozen cookies (more or less)

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