Recipe by Sam Talbot
"There are so many chocolate chip cookie recipes out there—I wanted one that was a little more sophisticated. Dark chocolate and ancho chile go together like peanut butter and jelly!” –Sam Talbot, chef-owner of Pretty Southern in Brooklyn and author of 100% Real
Adapted from 100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh, by Sam Talbot (Time Inc. Books, 2017).
- Cook Time
- Prep Time
- Makes 3 dozenServings
- 2 cups flour, preferably organic
- 1 1/2 tsp. smoked ancho chile powder
- 1 1/2 tsp. fine sea salt
- 1 1/4 tsp. baking soda
- 1 3/4 cups coconut sugar
- 1/4 cup date sugar
- 1/2 cup coconut oil
- 1/4 cup apple cider, preferably organic
- 2 tbsp. applesauce
- 1 to 2 tbsp. almond milk or water, if needed
- 1 3/4 cups dark chocolate chips (70% cacao)
- Flaky sea salt (such as Maldon)
1. Position the oven racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, chile powder, fine sea salt and baking soda. In a large bowl, mix the coconut sugar and date sugar; add the coconut oil, cider and applesauce. Using an electric mixer on medium-high speed, beat until well blended, 2 to 3 minutes. Gradually add the flour mixture, beating on low speed just until blended. (If the dough looks dry, beat in 1 to 2 tbsp. almond milk or water, a little at a time, just until the dough comes together.) Stir in the chocolate chips.
3. Drop half of the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Bake until the edges are set, 10 to 12 minutes. Sprinkle with the flaky sea salt. Repeat with the remaining dough on fresh parchment-lined, cooled baking sheets. Cool the cookies on wire racks.