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Chipotle Chocolate Chip Cookies
Spicy, sweet, and smoky
Servings 10 servings
For bowl 1 (wet ingredients and sugars)
- 2 large eggs
- 1 stick butter unsalted, room temperature
- 3/4 cup white sugar
- 3/4 cup light brown sugar
- 1/2 cup refined coconut oil
- 2 tablespoon corn syrup
- 2 teaspoons vanilla extract
For bowl 2 (dry ingredients)
For combined bowls
- 1 package semisweet chocolate chips 16-ounce package
- 1 chocolate bar roughly chopped
The cookie toppers
- Dash chipotle powder optional
- Dash sea salt optional
Combine the wet ingredients (bowl 1)
In a mixing bowl, combine the butter, coconut oil, white sugar, and light brown sugar. Blend until smooth.
Add the eggs, corn syrup, and vanilla to the mix and stir to combine.
Combine the dry ingredients (bowl 2)
In a second mixing bowl, combine the powdered chocolate, chipotle powder, flour, baking soda, cream of tartar, and salt. Stir well to combine.
Bake the cookies
Using a tablespoon or cookie scoop, scoop out the cookie dough onto the baking sheet.
Sprinkle each cookie with a little sea salt and additional chipotle powder (optional).
Place the baking sheet into the oven and bake the cookies for 8 to 9 minutes, until the cookies are lightly browned and the chocolate is melted.
Remove the baking sheet from the oven and transfer the cookies to a cooling rack. Let the cookies cool for 5 minutes, then serve.
Calories: 408kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 33mg | Sodium: 204mg | Potassium: 244mg | Fiber: 2g | Sugar: 36g | Vitamin A: 285IU | Calcium: 32mg | Iron: 2.8mg