Shot in the Dark Cinnamon Chipotle Crinkles
6 ounces semi-sweet chocolate chips
1/4 cup plus 2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup sugar
1 1/2 cups all-purpose flour
1 tablespoons Askinosie cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
4T Shot in the Dark Cinnamon Chipotle
powdered sugar for rolling
Add the chocolate chips and butter to a small saucepan set over low heat. Cook, stirring frequently, until melted and smooth. Stir in the vanilla and set aside.
Beat the sugar and eggs until thick and smooth. Add the melted chocolate; mix to combine.
Sift in the flour, cocoa powder, cinnamon chipotle and baking powder. Mix until combined. Cover with plastic and refrigerate until firm – about 1 hour.
Heat oven to 350ºF. Line your cookie sheets with parchment paper. Pour the powdered sugar into a shallow dish.
Roll the dough into 1-inch balls, then roll the balls in the powdered sugar, coating them completely. Arrange the balls on the prepared cookie sheets. Bake 8-10 minutes, or until just set.