Double Dark Chocolate Chipotle Cookie Recipe

This double dark chocolate chipotle cookie recipe has a great rich taste accompanied with a subtle after kick that will warm your mouth. These cookies would be a great dessert for a south of the border meal.

 

Ingredients:
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
2 teaspoons crushed, dried chipotle peppers
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
8 ounces of semi-sweet chocolate, melted and cooled slightly
1 1/2 cups semi-sweet chocolate chips or chunks, plus 1/2 cup for topping

Hardware:
Ice cream scooper (#20 disher, to be exact)
Whisk
Medium bowl
Large bowl
Parchment paper
Baking sheets
Microwave safe bowl
Mixer

 

Step 1: Line cookie sheet with parchment paper; set aside.
Step 2: Melt 8 ounces of semisweet chocolate in microwave safe bowl; set aside.
Step 3: Preheat the oven to 350 degrees F.
Step 4: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 5: In large bowl with an electric mixer beat butter until smooth. Scrape the sides of the bowl as necessary to evenly cream it.
Step 6: Add the sugars, cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute.
Step 7: Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds.
Step 8: Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
Step 9: Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
Step 10: Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
Step 11: When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips.
Step 12: Place onto prepared baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes.
Step 13: Remove the cookies from the oven when they are still a little underdone. Let set for a few minutes and then transfer to cooling rack.

The double dark chocolate chipotle cookie recipe makes 36 cookies.

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