Size: 6 Oz.
Cinnamon Chipotle Crinkles
This is a cookie that has a perfect blend of sweet, smoke and spice. Perfect for those cold evenings curled up on the couch with a nice cup of hot chocolate.
- 6 oz semi-sweet chocolate chips
- 1/4 Cup unsalted butter
- 2 TBSP unsalted butter
- 1 tsp vanilla extract
- 1/2 Cup sugar
- 2 eggs
- 1 1/2 Cup all-purpose flour
- 1 TBSP cocoa powder (Askinosie)
- 1 tsp ground cinnamon (Vietnamese )
- 3/4 tsp baking powder
- 4 TBSP Cinnamon Chipotle Rub (Shot in the Dark)
- 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.
[caption id="attachment_187" align="aligncenter" width="960"] Shot in the Dark Cinnamon Chipotle Crinkle Cookies[/caption]