DOUBLE CHOCOLATE CHIPOTLE COOKIES
One bite tells you that this isn't any chocolate cookie. Chipotle and cayenne peppers give these chewy, fudgy delights a yummy twist. -Lisa Meredith, Eagan, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
DARK CHOCOLATE CHIPOTLE COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 44m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
- Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
- Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
- When ready to bake, 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 parchment-lined 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. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
CHOCOLATE CHIPOTLE SHORTBREAD
Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over time.
Provided by Ruth Cousineau
Categories Cookies Mixer Chocolate Dessert Bake Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 7
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).
CHOCOLATE CHIPOTLE COOKIES
I found this recipe on a baking blog that I frequently read. These cookies have a Southwest flair that satify a chocolate craving with a little spicy kick! The original recipe called for 2 cups of nuts, roughly chopped and toasted, but I don't really care for nuts in cookies, so I never make them that way.
Provided by Greeny4444
Categories Dessert
Time 1h
Yield 42 cookies, 18-20 serving(s)
Number Of Ingredients 16
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.
CHOCOLATE-CINNAMON COOKIES
A chocolate base cookie with chocolate chips and a cinnamon twist!
Provided by KidBaker33
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
- Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g
CHOCOLATE CINNAMON CHIPOTLE COOKIES
Yield 12 large ookies
Number Of Ingredients 22
Steps:
- -Whisk together flour, salt, cinnamon, baking powder & chili powder. -Beat butter & shortening on medium speed until combined. Scrape down bowl. Add sugar & beat until light & fluffy. Scrape. -Add egg & vanilla; beat on med speed until combined. Scrape. Add chocolate & beat on low until combined. Scrape. -Add 1/2 flour mixture & beat on low 15 sec, then add remaining flour mixture & beat until combined. Dough will be sticky. Divide in half & wrap both halves in plastic. Refrig for at least 2 h & up to 3 days. -Preheat 325 degrees. Line baking sheets w/ parchment paper. -Lightly flour work surface. With 1/2 of dough, dust lightly on both sides w/ flour. Roll out to thickness of 1/4 in. Cut shapes, re-rolling scraps; transfer the cutouts to a baking sheet, spacing them 1" apart. Freeze for 15 min. -Repeat with the remaining dough. -Bake one sheet at a time for 10 - 12 min, turning halfway through, until dry and just set. Cool on sheet on rack 5 min, just the cookies on rack. For the filler icing: Combine 3.5 cups confectioners' sugar & the cream of tartar in bowl; beat on low to get rid of lumps, then add the egg whites & lemon juice, beating until completely smooth. Should have the texture of a thick, shiny glaze. If too thick, beat in an extra egg white; if too thin, add some confectioners' sugar, a tbsp at a time. -Pipe the icing around the edge of each cookie; let dry for 15 min. -Use the remaining icing in the piping bag (no tip) to fill in each cookie. Be sparing; use the back of a spoon or a brush to help evenly distribute the icing. Let the icing dry for 8 h or overnight. -For the royal icing: Combine the confectioners' sugar, egg whites & 1 tsp of the lemon juice; beat on low-med speed for 3-5 min, until completely smooth. Icing should create a peak that falls over a bit when beater is lifter; slightly thicker than the filler icing. If not, add egg white &/or lemon juice 1/2 tsp at a time to thin, or 1 tsp confectioners sugar. Tint and decorate.
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