CHOCOLATE CHIPOTLE COOKIES

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Chocolate Chipotle Cookies image

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.

Provided by Greeny4444

Categories     Dessert

Time 1h

Yield 42 cookies, 18-20 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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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