Smoky Double Chocolate Chunk Cookies
I first got this idea back in the fall when I was brainstorming interesting cookie flavors. I had heard of putting a little cayenne into cookies, and then I thought it would be cute to call them Chocolate Chocolate Chip-otle cookies. Right? I ended up keeping the idea, but cutesy names are so not me.
It turns out I am not the first person to think of chocolate chipotle cookies. I found a base here, just to see how much chipotle powder to use per amount of cookies. Other than that, this is a completely original recipe. The amount of chipotle powder in here is perfect. If you know it’s there, you can definitely pick it out, but it’s very subtle and not hot at all, just smoky. If you don’t know it’s there, it will just taste unbelievably rich, and you won’t be able to pinpoint why! I want to do another version with a little cayenne and/or cinnamon, too. Just a little background spice to excite the senses.
I have learned a lot about cookies so far. First, I always like to use melted butter because it makes a chewier cookie. Second, I always give my dough a good chill (at least an hour, but up to overnight is better). Chilling the dough keeps the cookies from spreading. Third, I decided to never measure vanilla extract because it always tastes good, and it’s easy to estimate. However, I don’t ever estimate anything else when I’m baking.
Also, the tip I learned from Ina Garten and always do when I’m baking anything is to sift the dry ingredients. It really helps to keep lumps from forming. It’s especially helpful when you’re using cocoa powder because it tends to clump a lot.
Total Time: 2 hours (but a longer chill is better)
Yield: 24 cookies
Difficulty Level: Easy
1 stick unsalted butter (1/2 cup)
1 ¾ cup flour
½ cup cocoa powder
¾ teaspoon chipotle powder
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup white sugar
2 room temperature eggs
1 ½ teaspoons vanilla extract
2/3 cup plus a handful of dark chocolate chunks
Red sugar sprinkles (optional)
- Put the butter in a microwave safe bowl, and cover loosely. Microwave until melted in 30 second increments (it should take about 1 minutes). Remove from the microwave and let it come to room temperature.
- Meanwhile, sift together the flour, cocoa powder, chipotle powder, baking soda, and salt. Set aside.
- Once the butter has come to room temperature, add the brown sugar and white sugar. Use an electric hand mixer to mix the butter and sugar together.
- Add and mix one egg at a time to the butter and sugar mixture.
- Add the vanilla, and finish mixing.
- Working in thirds, add the dry ingredients to the wet ingredients. In between each addition mix to fully incorporate.
- Use a rubber spatula to scrape down the sides.
- Fold in the chocolate chunks.
- Refrigerate dough for at least one hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the dough from the fridge, and roll into one inch balls.
- Gently flatten the balls with your hands, and press a few extra chocolate chunks into the top. Sprinkle a few red sugar sprinkles into each cookie.
- Bake the cookies for 10 minutes, or until the edges look a little crispy. Refrigerate the extra dough in between batches.
- Let the cookies cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
- Allow cookies to cool completely before eating.
- Store in an airtight container.