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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
- 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
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