Dark Chocolate Chipotle Cookies

Dark Chocolate Chipotle Cookies Double chocolate cookie with a little after-kick!


Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 15 mins

    TOTAL : 1 hr 15 mins

    SERVING : 36

    YIELD : 3 dozen cookies

  • Whisk together flour, baking soda, and salt in a bowl.

  • Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.

  • In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.

  • Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

  • Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.

  • Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

Per Serving: 278 calories; protein 2.9g; carbohydrates 35.7g; fat 15.2g; cholesterol 47.8mg; sodium 247.7mg. Once mixed and chilled, dough balls can be frozen, airtight, for up to 3 months.