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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READY IN: 1hr
SERVES: 18-20
YIELD: 42 cookies
UNITS: US
INGREDIENTS
Nutrition- 2cups all-purpose flour
- 1⁄2cup unsweetened cocoa powder
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 3teaspoons cinnamon
- 1⁄2teaspoon dried chipotle powder
- 1⁄4teaspoon nutmeg
- 1
- 3⁄4
- 1⁄2
- 1⁄4cup honey
- 1tablespoon vanilla extract
- 2large eggs
- 1(12 ounce) bag semi-sweet chocolate chips
Cinnamon-sugar coating
- 1⁄2cup granulated sugar
- 2teaspoons cinnamon
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DIRECTIONS
- 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.
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