Aztec Chocolate Cookies
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Author Notes: These cookies are adapted from a recipe by Martha Stewart and inspired by the film Chocolat, which got me thinking about pairing chocolate with chilies. After some experimenting, I determined that the combination of cinnamon, ginger and chipotles gave the right combination of warmth and heat. I also love that these cookies are egg free, which is great for anyone with allergies, or making them with small people who have a tendency to eat the batter. - Savour
Serves 24
- 1.5 cups all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground chipotle chili
- 1 tablespoon cocoa powder
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1/4 cup honey
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract (pref. Mexican)
- 7 ounces semisweet chocolate chips
- 1/4 cup sugar
- In a medium bowl combine the flour, spices, and cocoa powder.
- In a separate bowl, beat together the butter and brown sugar until the mixture is fluffy. Add honey and vanilla; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
- Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.
- Add chocolate chips and refrigerate for about 30 minutes.
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Roll dough into 2-inch balls, roll dough balls in granulated sugar and place on baking sheets. Flatten slightly.
- Transfer to oven and bake until surfaces crack slightly, about 18 minutes-20 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Chocolate Cookie
Tags: chocolate, Easy, kid-friendly, quick, spicy, travels well
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about 2 years ago BlissfulBaker
I made these tonight & they have a really unique flavor profile. I love the kick of the chipotle & warmth of the honey. Martha's Chewy Chocolate Gingerbread Cookies are a favorite in my family. This is a nice variation. The only thing I would correct on your recipe is the time. I cooked one batch at Martha's suggested 10-12 minutes & the second batch at your suggested 18-20 minutes. I think the cookies have a better texture & flavor at the shorter time (for my preference anyway). Thanks again!
over 3 years ago KelseyTheNaptimeChef
I love the flavors cinnamon and chili together - it reminds me of my favorite mexican chocolate cake. I also adore the movie Chocolat - it is one of the few I own on DVD!