Dark Chocolate Chipotle Cookies Recipe - Allrecipes.com
Dark Chocolate Chipotle Cookies Recipe
  • READY IN ABOUT 2 hrs

Dark Chocolate Chipotle Cookies

Recipe by  

"Double chocolate cookie with a little after-kick!"

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 50 mins


  1. Whisk together flour, baking soda, and salt in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  6. 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.
  7. 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.
Kitchen-Friendly View


  • Cook's Note
  • Once mixed and chilled, dough balls can be frozen, airtight, for up to 3 months.

Reviews More Reviews

Most Helpful Positive Review
May 14, 2011

When making this recipe, I just use Chipotle powder, or sometimes even cayenne!

Most Helpful Critical Review
Nov 05, 2011

Dissapointed that after all the work I put into these the cookies completely flatened out they are paper thin after baking. I wonder if baking them on tin foil vs. parchment paper would make a difference and I also rolled them in powdered sugar wondering if that would make a difference?

Jan 25, 2013

These cookies are great. I did triple the chipotle and they turned out perfect. I rolled the cookies into balls slightly smaller than a golf ball which resulted in 3 to 3 1/2 inch cookies. I also used parchment paper as stated in the recipe. Thank you newman'smom.

Mar 11, 2013

I'm going to bake these this weekend when the Kids are Home. I'll add raisins (pasas) and pumpkin seeds (pepinos). This reads like a keeper!

Jul 16, 2013

Very good! On the whole parchment vs. foil thing, if you don't have parchment don't use anything at all. Foil does throw off baking. :)

Dec 21, 2013

I was VERY disappointed with how flat these cookies went but the flavor is great! I tripled the Chipotle peppers on my first batch but think that might be a little much for some people. Will only dbl on second batch. (Think I needed to add some more flour when I added more peppers. Dough a little loose.) Some reviewers suggested dough balls just smaller than a golf ball...NO! Way too big! If you don't want one giant cookie on your sheet, make them much smaller. Aesthetically, they're aren't pretty but they taste great!

Aug 29, 2013

Loved it! The aftertaste with the chili is tasty and not too strong. I just found it a little dry at the edge and managed to make 24 big cookie with the serving for only 12 but I can't really complain! The family loved it and I will definitely make some more in the future!

Jul 30, 2013

This was an amazing cookie! I added another tbsp of chipotle and it was just enough spice. Took them to work and everyone raved about them. Will definitely be making them a lot.


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  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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