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
all purpose flour
ground chipotle chili
dark brown sugar
vanilla extract (pref. Mexican)
semisweet chocolate chips
In This Recipe
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.
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.