CHIPOTLE CRACKLE COOKIES RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 12
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. Scoop dough using a 1-in. scoop; roll balls 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, FatContent 4g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 35mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 starch
DARK CHOCOLATE CHIPOTLE COOKIES RECIPE | ALLRECIPES
Double chocolate cookie with a little after-kick!
Provided by newman'smom
Categories Desserts Cookies Drop Cookie Recipes
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 3 dozen cookies
Number Of Ingredients 14
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, CarbohydrateContent 35.7 g, CholesterolContent 47.8 mg, FatContent 15.2 g, FiberContent 1.5 g, ProteinContent 2.9 g, SaturatedFatContent 9.1 g, SodiumContent 247.7 mg, SugarContent 26 g
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DOUBLE CHOCOLATE CHIPOTLE COOKIES | LOVE AND OLIVE OIL
Total Time 45 minutes
- Preheat oven to 350 degrees F. 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.
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