In honor of Claire's first Christmas, I tried a new cookie recipe that combined delicious dark chocolate with a spicy kick -- a concoction called Chocolate Chipotle Cookies that will now make it into my cookie rotation each holiday season. I love chocolate bars with surprising spices like chili powder or ginger -- which my husband likes to add to my Christmas stocking every year -- and these cookies were a perfect fix. I only got to make one batch of these with all the shopping and wrapping gifts I had to do last week so I'll need to make another for New Year's, or maybe just to eat during the week. After all, we have another whole week until New Year's resolutions kick in! Hope everyone had a very Merry Christmas!
Chocolate Chipotle Cookies
(Courtesy of Alison Lewis)
8 ounces dark chocolate morsels (1 1/3 cups)
2 cups all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preheat oven to 325 degrees. Microwave chocolate on high heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten the top of each cookie with a glass dipped in sugar.
Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.
Yield: 3 dozen
|Merry Christmas and Happy New Year from the Clarendon Cook and her family||!|