Friday, December 28, 2012

Double Chocolate Chipotle Cookies

Chocolate and chipotle aren't just for putting into chili and adobo sauce! They make fabulous cookies too! I've made a few batches of These double chocolate cookies lately since most of my outgoing holiday gifts this year were those jar mixes...I just couldn't help but mix up a few complete batches as well. And today I had the idea of adding chipotle! And what a great idea it was! I don't think I'll ever make them without chipotle again. (And if you still have some belated gifts to give, those mixes are a great idea. I unfortunately forgot to take a picture of my kitchen table full of all my jars. It was epic!)

gotta love Costco's ginormous bag of choc chips!

So here I present this easy recipe, which is basically the PPK recipe with spices added.

Double Chocolate Chipotle Cookies
1 cup flour (I used half AP, half white whole wheat without the texture suffering any)
1/3 cup natural cocoa
2 tsp flaxseed meal
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp cinnamon (Penzey's Vietnamese, as always!)
3/4 tsp chipotle powder
3/4 cup sugar
1/2 cup roughly chopped pecans or walnuts (I used walnuts this time)
3/4 cup semi-sweet chocolate chips
1/4 cup non-dairy milk or water (tried it both ways, I cannot tell the difference)
1/3 cup veg oil
1 tsp vanilla extract

Preheat oven to 350f. Grease cookie sheets or line with parchment paper. Mix it all together. Form into balls and flatten slightly into discs. (Isa gets 20 cookies rolling 1 inch balls and I get 16-17 rolling slightly larger balls.) Bake for 10 minutes. Cool for a few minutes on cookie sheet and transfer to cooling rack.

rich, hot and smokey!

Vermillion Flycatcher, a bird native to Mexico from The Internet Bird Collection

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