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1
In a metal bowl set over a saucepan filled with 2 inches of simmering water, melt the chocolate and butter.
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2
Stir in the granulated sugar.
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3
Remove from the heat and cool for 5 minutes.
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4
Using an electric mixer fitted with the paddle attachment, beat the chocolate mixture on medium speed until blended; stir in the vanilla.
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5
Beat in the eggs, 1 at a time, scraping down the bowl after each addition.
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6
Add the flour, baking powder, salt, and chile powder and beat on low speed just until incorporated.
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7
Stir in chips.
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8
Refrigerate dough several hours or overnight.
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9
Preheat the oven to 375F.
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10
Line baking sheets with parchment paper or silicone liners or grease generously with butter or cooking spray.
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11
Roll the dough into 1-inch balls, then roll in powdered sugar.
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12
Place at least 2 inches apart on the prepared baking sheets.
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13
Bake until visible crinkles have formed and the cookies have puffed and spread slightly, 8 to 10 minutes.
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14
The cookies can be baked and stored in an airtight container for up to 3 days.
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15
Or freeze for up to 3 weeks.
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16
Alternatively, make the dough up to a week in advance and refrigerate in a covered container.
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17
Bake them a day or two before you plan to serve them.
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18
To make chile powder from dried chiles, toast the chiles in a 250F oven for about 3 to 4 minutes, or in a heavy skillet over medium heat until they soften slightly and become fragrant, 3 to 4 minutes.
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19
Stem and seed the chiles.
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20
Grind to a powder in a blender or food processor fitted with the metal blade.
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21
Four ancho chiles makes about 4 tablespoons powder.
