Chocolate Chipotle Cookies Recipes

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DARK CHOCOLATE CHIPOTLE COOKIES



Dark Chocolate Chipotle Cookies image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 44m

Yield 3 dozen (1 1/2-inch) cookies

Number Of Ingredients 13

3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
2 teaspoons crushed, dried chipotle peppers
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1/2 pound high-quality bittersweet chocolate, melted and cooled slightly
1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix together the flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
  • Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
  • Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
  • When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

DOUBLE CHOCOLATE CHIPOTLE COOKIES



Double Chocolate Chipotle Cookies image

One bite tells you that this isn't any chocolate cookie. Chipotle and cayenne peppers give these chewy, fudgy delights a yummy twist. -Lisa Meredith, Eagan, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 14

2/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon minced chipotle pepper in adobo sauce
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
3 milk chocolate candy bars (1.55 ounces each), chopped
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

CHIPOTLE CRACKLE COOKIES



Chipotle Crackle Cookies image

I usually bake these special cookies for the holidays, but my family loves them so I bake them for their birthdays. The addition of ground chipotle chile pepper gives these cookies a little zing. The dough may be sticky, so I dip my hands in confectioners' sugar for easier handling. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2-1/2 dozen.

Number Of Ingredients 12

2 large eggs, room temperature
1 cup sugar
1/4 cup canola oil
2 teaspoons vanilla extract
2 ounces unsweetened chocolate, melted and cooled
1 cup all-purpose flour
1 tablespoon toasted wheat germ
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground chipotle pepper
1/4 cup miniature semisweet chocolate chips
1/3 cup confectioners' sugar

Steps:

  • In a large bowl, beat eggs, sugar, oil and vanilla until combined. Add melted chocolate. Combine flour, wheat germ, baking powder, salt and chipotle pepper. Gradually add to egg mixture and mix well. Fold in chocolate chips. Cover and refrigerate for 2 hours., Preheat oven to 350°. Place confectioners' sugar in a small bowl. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake 8-10 minutes or until set. Remove to wire racks to cool.

Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

DARK CHOCOLATE CHIPOTLE COOKIES



Dark Chocolate Chipotle Cookies image

Double chocolate cookie with a little after-kick!

Provided by newman'smom

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h50m

Yield 36

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
8 ounces semi-sweet chocolate, chopped
2 cups butter, softened
2 cups brown sugar
1 ½ cups white sugar
½ cup cocoa powder, sifted
2 teaspoons finely chopped chipotle peppers in adobo sauce
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1 ½ cups chocolate chips
½ cup white sugar

Steps:

  • Whisk together flour, baking soda, and salt in a bowl.
  • Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
  • In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
  • Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
  • Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 35.7 g, Cholesterol 47.8 mg, Fat 15.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 9.1 g, Sodium 247.7 mg, Sugar 26 g

CHOCOLATE CHIPOTLE COOKIES



Chocolate Chipotle Cookies image

I found this recipe on a baking blog that I frequently read. These cookies have a Southwest flair that satify a chocolate craving with a little spicy kick! The original recipe called for 2 cups of nuts, roughly chopped and toasted, but I don't really care for nuts in cookies, so I never make them that way.

Provided by Greeny4444

Categories     Dessert

Time 1h

Yield 42 cookies, 18-20 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon dried chipotle powder
1/4 teaspoon nutmeg
1 cup butter, softened (2 sticks)
3/4 cup granulated sugar (can use 1/4 c. Splenda as part of it)
1/2 cup brown sugar, packed
1/4 cup honey
1 tablespoon vanilla extract
2 large eggs
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup granulated sugar
2 teaspoons cinnamon

Steps:

  • Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
  • In a separate large bowl, cream butter with sugars, honey and vanilla extract.
  • Beat in eggs, one at a time.
  • Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
  • Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
  • Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
  • Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.

CHOCOLATE CHIPOTLE SHORTBREAD



Chocolate Chipotle Shortbread image

Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over time.

Provided by Ruth Cousineau

Categories     Cookies     Mixer     Chocolate     Dessert     Bake     Shower     Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 cookies

Number Of Ingredients 7

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
1/3 cup superfine granulated sugar

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
  • Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
  • Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).

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