Chocolate cookies laced with warming cinnamon and smoky chipotle.
Whisk together flour, cocoa, baking powder, salt, cinnamon, and chipotle chili powder in a medium bowl. Beat butter, sugars, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Beat in egg until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated (dough will be crumbly). Fold in chocolate; cover and refrigerate 30 minutes.
Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper.
Combine sugar and cinnamon (for the cinnamon sugar mixture) in a small bowl. Form 1 1/4″ balls of dough and roll in cinnamon-sugar; place 2 inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 minutes or until tops are cracked and almost set. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
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These cookies are great. So easy to make and delicious. They turn out just like the pictures show. I could not find any chipotle powder or chocolate, so I used extra chile infused chocolate. Not too spicy this way and really tasty. They are a one or two~biter cookie. Will be making these again!!
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