CHIPOLTE CHOCOLATE SPANISH COOKIES

“Who can resist a little kiss of heat?  Trust me, this wisp of chipotle helps kick the chocolate into gear.  It works and all is good.  Enjoy!”

COOKIE INGREDIENTS

1 cup, plus 1 Tablespoon Butter

1 cup, plus 1 Tablespoon Brown Sugar

7/8 cup Sugar

2 Eggs

2 1/2 cups Flour

3/4 cup Cocoa Powder

1 1/4 Tablespoons Cinnamon

1/4 Tablespoon Baking Soda

1/4 Tablespoon Salt

1 cup Semi-Sweet Chocolate Chips

COATING INGREDIENTS

1/2 cup Sugar

Generous Pinch Chipotle Powder

 

Preheat oven to 325 degrees.

Cream the butter, brown sugar, and sugar.

Mix in the eggs.

Mix in the flour, cinnamon, cocoa powder, baking soda, and salt.

Mix in the chocolate chips.  Set aside.

Mix together the sugar and chipotle for the coating.

Roll Tablespoon size balls of dough in the coating.

Place on parchment paper lined baking sheets.

Bake for 10 minutes or until the cookie bottoms are beginning to brown.  Be careful not to overbake the cookies.

Place baking sheets onto wire cooling racks.

Let cookies sit on the baking sheets for 5 minutes and then place cookies directly onto wire racks to complete cooling.

 

Makes about 48 cookies.

Revised Source:  “Mexican Hot Chocolate Cookies” by Jonathan Bender in “Cookies & Beer.”