Aztec Chocolate Cookies

October 21, 2009

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 This Recipe


  1. In a medium bowl combine the flour, spices, and cocoa powder.
  2. In a separate bowl, beat together the butter and brown sugar until the mixture is fluffy. Add honey and vanilla; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
  4. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture.
  5. Add chocolate chips and refrigerate for about 30 minutes.
  6. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
  7. Roll dough into 2-inch balls, roll dough balls in granulated sugar and place on baking sheets. Flatten slightly.
  8. Transfer to oven and bake until surfaces crack slightly, about 18 minutes-20 minutes.

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