Ingredients for Chocolate Chipotle Cookies
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Cinnamon
- Dried Chipotle Powder
- Nutmeg
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- Brown Sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 large eggs
- Semi Sweet Chocolate Chips
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How to Make Chocolate Chipotle Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt, ½ teaspoon ground chipotle powder, and ¼ teaspoon cayenne pepper (optional, for extra heat) in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, ¾ cup packed brown sugar, 2 tablespoons honey, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup chocolate chips.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in ½ cup chopped nuts (optional).
- Cover the bowl and chill the dough in the refrigerator for at least 15 minutes (or up to 2 hours).
- Make a cinnamon sugar coating by combining ¼ cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl.
- Roll rounded tablespoons of dough into balls and roll in the cinnamon sugar coating.
- Place the cookies onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Rotate baking sheets halfway through baking for even cooking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
136g
Fat
51g
Carbs
16g