recipe developed for Baker’s Joy
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When we think of Cinco de Mayo recipes we typically think, margaritas, fish tacos, salsa, guacamole…I think you see where I’m going with this. Dessert isn’t typically even on the radar for this holiday. But I think a little sugar and spice will make everything nice…
Smoky chipotle chili powder gives these decadent double chocolate cookies a little sweet heat, but not too much, just the right amount. A super sweet ending for Cinco de Mayo. And I think they are a perfect accompaniment to that margarita!
Smoky chipotle chili powder gives these decadent double chocolate cookies a little sweet heat, but not too much, just the right amount. A super sweet ending for Cinco de Mayo. And I think they are a perfect accompaniment to that margarita!
Double Chocolate Chipotle Cookies
Prep Time
15 mins
Cook Time
3 mins
Total Time
18 mins
Course:
Dessert
Ingredients
- 1 can Baker's Joy non-stick spray with flour
- 2-1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp. chipotle chili powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 cup unsalted butter , softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 4 cups chocolate chips , use a combination: semi-sweet, chunks, milk, and dark
Instructions
-
Preheat oven to 375˚F. Spray 2 large baking sheets with Baker's Joy spray.
-
Combine flour, cocoa powder, chipotle chili powder, baking soda, salt and baking powder; set aside. Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla until smooth. Gradually add flour mixture and beat just until combined. Stir in chocolate chips.
-
Drop dough by rounded tablespoons onto prepared baking sheet.
-
Bake 8 to 10 minutes until edges are set. Leave cookies on cookie sheet 1 to 2 minutes. Remove cookies and cool on wire rack.
Photography by Paul Gelsobello Studio
Food stylist: Catherine Paulkner
Assistant food stylist/creative direction: Lauren Dellabella
Prop stylist: Heather Bean
