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

Dark Chocolate Chipotle Cookies

Read Reviews (4)

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

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Ingredients Edit and Save

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Original recipe makes 3 dozen cookies Change Servings
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Directions

  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
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 1 hr 50 mins

Footnotes

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

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?

— 
May 14, 2011

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

— 
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!

— 

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Nutrition

  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 51 mg
  • 17%
  • 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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