Chocolate Chipotle Cookies Recipes

Steps:

• Whisk together flour, baking soda, and salt in a bowl.
• Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
• In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
• Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

Steps:

• In a large bowl, beat eggs, sugar, oil and vanilla until combined. Add melted chocolate. Combine flour, wheat germ, baking powder, salt and chipotle pepper. Gradually add to egg mixture and mix well. Fold in chocolate chips. Cover and refrigerate for 2 hours., Preheat oven to 350°. Place confectioners' sugar in a small bowl. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake 8-10 minutes or until set. Remove to wire racks to cool.

Steps:

• Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
• In a separate large bowl, cream butter with sugars, honey and vanilla extract.
• Beat in eggs, one at a time.
• Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
• Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
• Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
• Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.

Steps:

• 1. Preheat oven to 350 degrees, Makes 36 cookies Line cookie sheet with parchment paper; set aside. Melt 8 ounces of semisweet chocolate in microwave safe bowl; set aside. In a bowl, whisk together the flour, baking soda, and salt; set aside. In large bowl beat butter until smooth and creamy. Add the sugars, cocoa powder and chipotle peppers and mix until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat until combined, about 30 seconds. Add slightly cooled melted chocolate and evenly mix again. Add the flour mixture, mix well. Add the chips and mix briefly. Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for about 1 hour. You can use an ice cream scoop to create large, even sized cookies. Press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Cool and enjoy.

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
• Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
• Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).