Double Chocolate Chipotle Cookies

By rossboys

Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 cup dark or Dutch processed cocoa powder
• 3/4 tsp Spice Islands Ground Chipotle Chile
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 1/4 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 lg eggs, room temperature
• 1/2 tsp pure vanilla extract
• 1/4 cup mini semisweet chocolate chips

Preparation

Step 1

Preheat oven to 350 deg. Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, sift together flour, cocoa powder, chipotle, baking poweder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a stand mixer, beat together butter, brown sugar, and sugar until it is the consistency of wet sand and no chunks of butter are visible. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Add dry ingredients, mixing on low speed until incorporated. Stir in mini chips.

Drop dough by heaping tablespoonfuls onto prepared baking sheet, leaving an inch or two of space between them. Bake for 10 to 12 minutes or until centers are set. Let cool for 2 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Store cooled cookies in an airtight container for up to 3 days.