Ancho Mole Cookies

Name: Ancho Mole Cookies
Yield: 4 servings
Ingredients: 1 cup nuts; 185 g ¼ cups raw sesame seeds, divided; 54 g ⅓ cup ancho powder; 1 ¼ cup agave syrup, preferably dark; 2 cup all-purpose flour; 1 ¼ tsp. baking powder; 1 ¼ tsp. ground cinnamon; 12 tbsp . unsalted butter, room temperature; 100 g ½ cup sugar; 1 ¾ tsp. kosher salt; 3 large egg yolks; 1 tbsp . vanilla extract or vanilla bean paste; 130 g ¾ cup dried fruit , cut into pieces; 110 g ¾ cup bittersweet chocolate wafers; 1 large egg white; 1 lightly beaten

From the kitchen of Carly

Nutty, smoky cookies with the warm spice complexity of ancho mole. Toasted hazelnuts and sesame seeds anchor the dough while pure ancho powder and cinnamon add depth. These aren't sweet; they're sophisticated, with a subtle chile heat that lingers.

Ancho chile and chocolate collide in a cookie that tastes like mole got flattened into something you can actually eat with your hands. Toast the nuts and sesame yourself, because that toasted edge is what tips these into spiced-cookie territory instead of just sweet. The dough holds dried fruit and chocolate shards, all bound together with agave and butter that never loses its tender crumb.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1 cupnuts
7 oz(185 g)¼ cups raw sesame seeds, divided
2 oz(54 g)⅓ cup ancho powder
1¼ cup agave syrup, preferably dark
2 cupall-purpose flour
1¼ tsp. baking powder
1¼ tsp. ground cinnamon
12 tbsp. unsalted butter, room temperature
3 1/2 oz(100 g)½ cup sugar
1¾ tsp. kosher salt
3 largeegg yolks
1 tbsp. vanilla extract or vanilla bean paste
5 oz(130 g)¾ cup dried fruit , cut into pieces
4 oz(110 g)¾ cup bittersweet chocolate wafers
1 largeegg white
1lightly beaten

Instructions

Set racks in the upper and lower thirds of the oven and heat to 350°F. Spread the nuts and 1/4 cup of sesame seeds across a rimmed baking sheet and toast on the upper rack, tossing halfway through, until golden brown, 8 to 10 minutes. Let cool.
In a small bowl, stir the ancho powder and agave syrup together. In a medium bowl, whisk the flour, baking powder, and cinnamon to combine. Using an electric mixer on medium-high speed, beat the butter, sugar, and salt in a large bowl, scraping down the sides and bottom as needed, until light and creamy, about 3 minutes. Add the egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in the ancho mixture and beat until smooth and creamy, another minute. Drop the speed to low, add the dry ingredients, and beat just to combine. Add the dried fruit, chocolate, and the toasted nuts and sesame seeds and stir with a wooden spoon until evenly distributed.
Cut the dough in half. Working one piece at a time, roll each into a 10 inch long log. Wrap each log tightly in plastic and roll across the work surface to make it as smooth and cylindrical as possible. Set on a rimmed baking sheet and freeze until the surfaces firm up, about 20 minutes.
Slap a chilled log down onto the counter to flatten one side, then roll over and slap again to flatten another (you're shaping a triangular cross-section). Repeat to form the third side. Tap against the counter to smooth if needed, then tap the ends to flatten. Repeat with the second log. Return the logs to the baking sheet and freeze until firm, about 15 minutes.
Working one at a time, unwrap each log and brush the sides with egg white. Sprinkle the sides on the baking sheet with the remaining 1 cup of sesame seeds, pressing gently to coat. The surface should be fully covered; add more sesame as needed. Freeze the logs uncovered on the baking sheet until very firm but not frozen solid, about 1 hour.
Heat the oven to 350°F. Slice a log crosswise into 1/4 inch thick triangles and arrange the cookies on 2 parchment-lined baking sheets, spacing them 1 inch apart. If the dough softens or loses its shape as you slice, freeze it again for 10 minutes before continuing. Bake the cookies, rotating the sheets top to bottom and back to front halfway through, until the edges are just set, about 10 minutes. Let cool on the sheets. Move the cookies to a platter or airtight container, line the baking sheets with fresh parchment, and repeat with the remaining dough.
Make-ahead notes: the dough can be rolled into logs 3 days ahead and refrigerated; transfer to the freezer 30 minutes before slicing. Baked cookies can be made 1 day ahead; store airtight at room temperature.

Tips from the kitchen

Use pure ancho powder, not ancho chile seasoning blend, or the salt and cumin will throw off your balance. If you can't find it, a good spice shop or online source beats the grocery store.
The triangular shape is not decorative. Slapping the log onto the counter creates crisp flat edges that caramelize beautifully in the oven and make these cookies look intentional.
Freeze the dough logs longer if your kitchen is warm. A firm log slices cleaner and keeps its shape in the oven.

Variations

Skip the ancho and add 2 teaspoons of espresso powder for a chocolate-forward cookie that keeps the cinnamon warmth.
Use candied orange peel instead of dried tropical fruit and bump the chocolate to 1 cup for a more European take.
Swap the sesame seed coating for crushed pistachios mixed with fleur de sel for a savory-salty finish that plays against the dark chocolate.

Make ahead and storage

Store in an airtight container at room temperature for up to 5 days. They also freeze well wrapped individually for up to 3 months, and thaw in about 15 minutes.