1/3 Photos of Chocolate Chipotle Cookies
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.
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Units: US | Metric
- 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
- 1Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
- 2In a separate large bowl, cream butter with sugars, honey and vanilla extract.
- 3Beat in eggs, one at a time.
- 4Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
- 5Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
- 6Roll 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.
- 7Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.
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Nutritional Facts for Chocolate Chipotle Cookies
Serving Size: 1 (72 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 340.7
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 10.2 g
- Cholesterol 47.7 mg
- Sodium 238.7 mg
- Total Carbohydrate 48.6 g
- Dietary Fiber 2.7 g
- Sugars 34.2 g
- Protein 3.5 g