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Dark Chocolate Chipotle Cookies Recipe

Dark Chocolate Chipotle Cookies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on December 03, 2011

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    THESE COOKIES WILL MAKE YOUR HEART RACE! My husband loves dark chocolate & spicy food so we gave these a try. If you are a chocoholic but don't like the heat, just leave out the chipotle. The heat is an after burner which is fun & surprising.
    Foolishly, I did not read the reviews before baking. The proportion of butter to other ingredients is OFF.
    MY CORRECTIONS: I added 1 cup flour, 1 tsp baking soda & 1/2 tsp salt.
    PERSONAL PREFERENCES: Dark chocolate cocoa powder. Chipotle chile pepper powder (McCormick. Toll House semi sweet chocolate chips are fine, no need to spend extra bucks on fancy stuff. Used them for melted chocolate & the chips in the batter. Pushing extra chips in the top is a waste of effort.
    COOKIE SIZE/BAKING: These cookies are very rich so adjust size & baking time accordingly. Even with the extra flour & chilled they spread.
    VARIATIONS: Kick it up a Notch by adding chipotle chile powder or cinnamon or cocoa powder to the sugar the cookies are rolled in. Pecans.

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  • on January 31, 2010

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    This recipe is way off on the amounts of ingredients. There is way too much butter which makes the cookie spread. I had to cut the first batch out of the oven with a pizza cutter. It makes an ugly flat cookie that breaks apart when you oick it up. However, the flavor is outstanding! If only I could figure out how to make them retain a reasonable cookie shape. I even refrigerated the dough for a day and they still spread too much. And the yield is almost double.

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  • on January 20, 2010

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    THis recipe is really delicious and a must for chocolate lovers, but is definitely misleading. This recipe is not "easy" as the level claims. It is a time-consuming process. Well worth the effort, but it is more involved than "easy" implies!

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  • on July 11, 2008

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    These cookies are wonderful. I used chipolate powder instead of crushing the dried pepper. I live in the 6000 ft level in Montana, and I find using bread flour instead of AP flour always works the best. Yummy with spicy hot chocolate!

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  • on February 13, 2008

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    These cookies are delicious, however I do not think this recipe should be labeled easy. There are a lot of steps and more prep time than I had expected, from melting the chocolate, sifting the cocoa, and refridgerating for an hour, all added up to extra work in the kitchen. The results were awesome though! Yummy!

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  • on July 05, 2007

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    These taste good and are super chocolately but I am baking at 6,000 feet so the cookies end up looking like little cowpies. If I find a modification that makes them bake better, I'll be sure to post it.

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  • on December 22, 2006

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    I love this recipe! They are SO good! I first made them for my husband when he was working in Colorado for a few months. Usually when I send him goodies he would share with his crew, but not these. The dark chocolate in them really keeps the "dark" flavor even after you add the sugar. And the chile? Well, it will warm you right up. These make a perfect cold weather snack.

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  • on September 12, 2006

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    We went to the cookie shop on Nantucket, tryed the Lemon cookies & The Dark Chocolate Chipotle Cookies, both were out of this world.To date best cookies I ever had the pleasure of trying

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  • on December 13, 2005

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    Due to supplies on hand, I sub'd cinnamon chips for the bittersweet chips, and they really added a great dimension to the taste. I also added an extra 1/2 teaspoon of chipotle for kick. The texture is perfect...firm but chewy.

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  • on December 12, 2005

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    I don't see what all the excitement and great reviews were all about. I followed the recipe exactly, and they turned out dry and just not very tasty.

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