If you love the combination of rich chocolate and warm spices, these Chocolate Chipotle Cookies are sure to become a favorite. Deep cocoa, dark chocolate chips, cinnamon, and a subtle kick of chipotle create a cookie that's bold, balanced, and unexpectedly irresistible.
This recipe features a blend of Roaring Fork Mill Stone-Milled All-Purpose and Rye Flours, giving each cookie a rich, complex flavor and a tender, chewy texture. Rye flour adds a gentle earthiness that enhances the chocolate while complementing the smoky warmth of chipotle, cayenne, and paprika without overpowering the sweetness.
These cookies strike the perfect balance between familiar and adventurous. The spices build gradually, adding warmth rather than heat, making them an excellent dessert for chocolate lovers looking to try something a little different.
Perfect for holiday cookie trays, after-dinner desserts, or an afternoon coffee break, these cookies are proof that fresh stone-milled flour and thoughtfully chosen spices can turn an everyday chocolate cookie into something truly memorable.
Ingredients
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⅓ cup cocoa powder
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2 teaspoons Mesa Rosa chipotle powder
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1 ½ teaspoons cinnamon
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½ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon cayenne
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¼ teaspoon smoked paprika
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1 cup unsalted butter, at room temperature
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⅔ cup brown sugar
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⅓ cup granulated sugar
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2 eggs
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1 teaspoon vanilla extract
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1 10-oz package dark chocolate chips
Steps:
Preheat oven to 375˚F. Line cookie sheet with parchment paper.
Whisk to combine flours, cocoa powder, spices, baking soda, baking powder, and salt.
Cream sugars with softened butter. Add eggs and vanilla. Beat until combined.
Gradually add flour mixture.
Add chocolate chips until just combined.
Use a tablespoon to scoop batter onto prepared cookie sheet. Bake 10-12 mins.
Allow to cool for 2 mins. Enjoy!