Chocolate Chipotle Cookies Recipe

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
• 1/2 cup granulated sugar
• 2 teaspoons cinnamon

Instructions

1. In a medium bowl, mix together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 3 teaspoons of cinnamon, 1/2 teaspoon of dried chipotle powder, and 1/4 teaspoon of nutmeg.
2. In a separate large bowl, cream together 1 cup of softened butter with 3/4 cup of granulated sugar, 1/2 cup of packed brown sugar, 1/4 cup of honey, and 1 tablespoon of vanilla extract until smooth.
3. Beat in 2 large eggs, one at a time, ensuring each is well incorporated before adding the next.
4. Slowly incorporate the dry mixture into the wet batter, mixing until combined. Stir in 1 (12 ounce) bag of semi-sweet chocolate chips, and if desired, nuts.
5. Chill the batter in the refrigerator for approximately 15 minutes. Meanwhile, preheat your oven to 375 degrees Fahrenheit.
6. Scoop the chilled dough into tablespoon-sized portions, rolling them into balls. A cookie scoop makes the task much easier, trust me.
7. Coat the dough balls in a cinnamon sugar mixture made from 1/2 cup of granulated sugar and 2 teaspoons of cinnamon.
8. Place the coated balls on cookie sheets lined with parchment paper, leaving some space between them. Return any unused raw batter to the refrigerator between batches.
9. Bake for approximately 10 minutes, or until the outer surface of the cookies begins to crack and they look set.
10. Allow the cookies to cool on a wire rack before storing them in an airtight container.