It’s the kind of spice that you don’t recognize right away, but rather a surprising and satisfying burn on the back of your tongue. It’s just enough heat to perk up your taste buds, but not overpowering, even for those who may not be keen on spicy food. Still, it wouldn’t hurt to have a glass of milk handy.
The richness of chocolate seems to invite a pairing with spice, so it’s no wonder humans have been doing it ever since chocolate was first harvested over 3,000 years ago in what is now Mexico. Then it was made into a bitter chocolate drink flavored with vanilla, cinnamon and chili pepper. Sugar wasn’t added until the drink made its way to Europe centuries later, but even then, the spice remained.
So it’s clear that chocolate and spice combinations aren’t anything new, and the appeal is widespread; they’re more than just your average chocolate treat. With these cookies, we take advantage of the unique smoky notes and robust flavors of the chipotle chile, and the smoked jalapeño pepper, which balance the dark chocolate perfectly in a truly unique and decadent treat.
Double Chocolate Chipotle Cookies
- 1 3/4 cup all-purpose flour
- 1/2 cup dark or Dutch-processed cocoa powder
- 3/4 teaspoon Spice Islands Ground Chipotle Chile
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon Spice Islands Fine Sea Salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 teaspoon Spice Islands Pure Vanilla Extract
- 1/2 cup mini semisweet chocolate chips
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, sift together flour, cocoa powder, chipotle, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat together butter, brown sugar and sugar until it is the consistency of wet sand and no chunks of butter are visible. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- Add dry ingredients, mixing on low speed until incorporated. Stir in mini chocolate chips.
- Drop dough by heaping tablespoonfuls onto prepared baking sheet, leaving an inch or two of space between them. Bake for 10 to 12 minutes or until centers are set. Let cool for 2 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Store cooled cookies in an airtight container for up to 3 days.