Hatch Chile Chocolate Chip Cookies
Original recipe by Jennifer Eubanks
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup minus 2 tablespoons packed light brown sugar
1 tablespoon vanilla extract
6 tablespoons sour cream (do not use light or fat free)
1 1/2 to 2 cups dark chocolate chips
1 cup roasted, peeled, seeded, and chopped Hatch Green Chiles
In small bowl, combine flour, baking soda, and salt.
In large bowl, cream together butter, granulated sugar, light brown sugar, and vanilla. To butter mixture, add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, then sour cream. Stir in chocolate chips and Hatch chiles until incorporated.
Cover dough with plastic wrap, then chill in freezer at least 3 hours, or leave in refrigerator overnight.
To bake, preheat oven to 325 degrees.
Line cookie sheets with parchment paper. Using rounded tablespoon or cookie scoop, drop about 1 tablespoon of chilled dough onto cookie sheets. Bake about 20 minutes until golden brown. Let stand a few minutes before removing to wire racks to cool completely.