Chocolate Chipotle Cookies

Name: Chocolate Chipotle Cookies
Ingredients: 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; Cinnamon-sugar coating; 1/2 cup granulated sugar; 2 teaspoons cinnamon

17 ingredients

7 steps

Ingredients

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
Cinnamon-sugar coating
1/2 cup granulated sugar
2 teaspoons cinnamon

Directions

1

Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
2

In a separate large bowl, cream butter with sugars, honey and vanilla extract.
3

Beat in eggs, one at a time.
4

Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
5

Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
6

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.
7

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.