Instead of the typical the cayenne, I used chipotle. These cookies have warmth from the cinnamon and the chipotle, a little crunch on the outside from being rolled in sugar, and a chewy chocolate center. I made a quick cream cheese and raspberry filling to balance the spice for those with tame taste buds, but I loved them straight up. They were kind of my breakfast during the rest of finals . . .
Chipotle Chocolate Cookies
Adapted from Martha Stewart
2 1/4 cup AP flour
1/2 cup natural cocoa powder
2 teaspoons cream of tartar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chipotle powder
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar, plus extra to coat the cookies
2 large eggs, room temperature
1 teaspoon vanilla extract
Preheat the oven to 400. First whisk or sift together the dry ingredients: flour, cocoa powder, cream of tartar, cinnamon, baking soda, salt, and chipotle powder. Next cream the room temperature butter and sugar together with a mixer. Add the eggs one at a time then add the vanilla.
Add the dry ingredients in 3 parts to the wet ingredients with a mixer on the lowest setting. Be sure to scrape down the bowl regularly.
I used an ice cream scooper to get even cookies. I then rolled them in sugar and placed 12 on a parchment lined baking sheet.
I baked at 400 F for about 10 minutes, until the cookies start to crack at the surface. Let sit on the pan for a few minutes and then transfer to a cooling rack.
I sandwiched the cooled cookies with a quick raspberry cream cheese:
Raspberry Cream Cheese
1 8oz package of cream cheese, room temperature
about 8 raspberries
2 tablespoons powdered sugar
pinch of salt
Mix all ingredients together. Spread on the cookies and refrigerate for an hour or so to set. Or just eat right away like I did.