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.