Recipe by Greeny4444
I found this recipe on a baking blog that I frequently read. These cookies have a Southwest flair that satify a chocolate craving with a little spicy kick! The original recipe called for 2 cups of nuts, roughly chopped and toasted, but I don't really care for nuts in cookies, so I never make them that way.
Top Review by Inklady
I really liked these cookies. I wanted to make something different. These are still chocolatey, but with a warm aftertaste. I used dark cocoa. I cut the sugar to 1/2 cup, and the brown sugar to 1/4 cup. I also added 2 tsp. of decaf instant coffee granules. I did add the chocolate chips & 1 cup of chopped pecans. This thickened up the dough, so I just scooped 1 TBL. of dough with an ice cream scoop, and placed it on silpats. (no chilling) I did not roll in the sugar. I love to experiment. They worked out great. Thank you Greeny4444!
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 teaspoons cinnamon
- 1⁄2 teaspoon dried chipotle powder
- 1⁄4 teaspoon nutmeg
- 1 cup butter, softened (2 sticks)
- 3⁄4 cup granulated sugar (can use 1/4 c. Splenda as part of it)
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup honey
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1⁄2 cup granulated sugar
- 2 teaspoons cinnamon
Directions See How It's Made
- Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
- In a separate large bowl, cream butter with sugars, honey and vanilla extract.
- Beat in eggs, one at a time.
- Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
- Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
- Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
- Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.