I am a huge spice fan.
Whether it be cinnamon, ginger, or the bite from chipotle, I love spices in my cookies. Chocolate and Chipotle are in fact amazing together.
Since I have not shared this recipe yet I will be sharing it along with a gluten-free option for those that have allergies. Both are equally good. Gluten-Free Double Chocolate Chipotle Cookies
Formerly, I used powdered sugar as an option, so if you like a more meringue or macaroon texture, try this gluten-free option Flourless Chocolate Cookies with a Kick
Double Chocolate Chipotle Cookies
- 12 ounces semi-sweet chocolate chips, divided
- 3/4 cup flour
- 2 teaspoons Cinnamon
- 1/4 tsp Chipotle powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs
- 2 teaspoons Vanilla
Preheat oven to 375°F.
Put 4 ounces chocolate chips in a small bowl and set aside to add to the batter at the end.
Melt the other 8 ounces of the chocolate. Set aside.
Mix flour, cinnamon, Chipotle powder, baking powder and salt in small bowl.
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended.
Gradually beat in flour mixture on low speed until well mixed. Stir in reserved chocolate chips.
Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.
Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.