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Categories:
all-purpose baking soda salt semi-sweet chocolate butter brown sugar white sugar cocoa powder peppers eggs vanilla water chocolate chips white sugar
Viewed: 49 - Published at: 6 years agoIngredients
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped
- 2 cups butter, softened
- 2 cups brown sugar
- 1 1/2 cups white sugar
- 1/2 cup cocoa powder, sifted
- 2 teaspoons finely chopped chipotle peppers in adobo sauce
- 4 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon water
- 1 1/2 cups chocolate chips
- 1/2 cup white sugar
Method
- 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.
