May 09, 2012

Chipotle Chocolate Cookies

I'm done with classes!  Even though it doesn't feel like a huge milestone since I still have 3 years, it's kind of nice to say.  On Saturday during my "I'm not out with my friends" cinco de mayo funk, I decided to attempt one of my favorite combos, spicy chocolate, in a cookie!

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.


  1. Oh, wow, do these look good! I will definitely be trying these soon! Thanks, Allen.

  2. So fun! I made dozens and dozen Martha Stewart's heart-shaped "hot" chocolate cookies for my son's rehearsal dinner in 2002. So beautiful-one side is dipped in pale, pale pink. An unknown taste at that time, people put them down after one bite because they weren't what was expected. I, however, adored them! I'll have to try them again now that palates have changed. Happy Friday!

  3. These really do look outstanding and I love spiced cookies. I'll have to try this recipe. I hope you have a great weekend. Blessings...Mary

  4. Just featured this recipe on Paired it with a French dessert wine. YUM! Thank you for the inspiration!


  5. Your cookies look amazing! I would love the bite that the chipotle adds to the chocolate! Enjoy your summer!

  6. Yum! I love the crackly look of this chocolate cookie ... adding the heat really is a cool variation!


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