Dark Chocolate Chipotle Cookies Double chocolate cookie with a little after-kick!
Ingredients
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Whisk together flour, baking soda, and salt in a bowl.
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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.
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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.
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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.
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Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
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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.
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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.