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
Ingredients
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1.5 cups
all purpose flour
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1 teaspoon
ground ginger
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1 teaspoon
ground cinnamon
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1/8 teaspoon
ground chipotle chili
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1 tablespoon
cocoa powder
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1/2 cup
butter
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1/2 cup
dark brown sugar
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1/4 cup
honey
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1 teaspoon
baking soda
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1 teaspoon
vanilla extract (pref. Mexican)
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7 ounces
semisweet chocolate chips
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1/4 cup
sugar
Directions
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In a medium bowl combine the flour, spices, and cocoa powder.
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In a separate bowl, beat together the butter and brown sugar until the mixture is fluffy. Add honey and vanilla; beat until combined.
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In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
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Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.
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Add chocolate chips and refrigerate for about 30 minutes.
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Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
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Roll dough into 2-inch balls, roll dough balls in granulated sugar and place on baking sheets. Flatten slightly.
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Transfer to oven and bake until surfaces crack slightly, about 18 minutes-20 minutes.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.
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