DARK CHOCOLATE CHIPOTLE COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 44m
Yield 3 dozen (1 1/2-inch) cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
- Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
- Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
- When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
CHIPOTLE DARK CHOCOLATE CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
- In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated. Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
- Fill the cupcake liners three-quarters-full with batter. Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
- For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy. Put into a pastry bag and cut 1/2-inch off the tip.
- To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.
DARK CHOCOLATE CHIPOTLE COOKIES
Double chocolate cookie with a little after-kick!
Provided by newman'smom
Categories Desserts Cookies Drop Cookie Recipes
Time 1h50m
Yield 36
Number Of Ingredients 14
Steps:
- Whisk together flour, baking soda, and salt in a bowl.
- Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
- In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
- Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 35.7 g, Cholesterol 47.8 mg, Fat 15.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 9.1 g, Sodium 247.7 mg, Sugar 26 g
CHOCOLATE CHIPOTLE SHORTBREAD
Deeply chocolaty shortbread cookies get a kick from chipotle chile powder (left over from Pork Spice Rub . If you can restrain yourself, wait a day before serving the cookies-their flavor improves over time.
Provided by Ruth Cousineau
Categories Cookies Mixer Chocolate Dessert Bake Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F with rack in middle.
- Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
- Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
- Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).
DOUBLE CHOCOLATE CHIPOTLE COOKIES
One bite tells you that this isn't any chocolate cookie. Chipotle and cayenne peppers give these chewy, fudgy delights a yummy twist. -Lisa Meredith, Eagan, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, vanilla and chipotle pepper. Combine flour, cocoa, cinnamon, salt, baking soda and cayenne; gradually add to creamed mixture and mix well. Stir in chopped candy. Chill until easy to handle, about 1 hour., Preheat oven to 350°. Roll into 1-1/2-in. balls; place 4 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 4 minutes before removing from pans to wire racks. Dust with confectioners' sugar.
Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 161mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIPOTLE COOKIES
I found this recipe on a baking blog that I frequently read. These cookies have a Southwest flair that satify a chocolate craving with a little spicy kick! The original recipe called for 2 cups of nuts, roughly chopped and toasted, but I don't really care for nuts in cookies, so I never make them that way.
Provided by Greeny4444
Categories Dessert
Time 1h
Yield 42 cookies, 18-20 serving(s)
Number Of Ingredients 16
Steps:
- Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
- In a separate large bowl, cream butter with sugars, honey and vanilla extract.
- Beat in eggs, one at a time.
- Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
- Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
- Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
- Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.
CHIPOTLE CRACKLE COOKIES
I usually bake these special cookies for the holidays, but my family loves them so I bake them for their birthdays. The addition of ground chipotle chile pepper gives these cookies a little zing. The dough may be sticky, so I dip my hands in confectioners' sugar for easier handling. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs, sugar, oil and vanilla until combined. Add melted chocolate. Combine flour, wheat germ, baking powder, salt and chipotle pepper. Gradually add to egg mixture and mix well. Fold in chocolate chips. Cover and refrigerate for 2 hours., Preheat oven to 350°. Place confectioners' sugar in a small bowl. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake 8-10 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE CHIPOTLE COOKIES
Steps:
- 1. Preheat oven to 350 degrees, Makes 36 cookies Line cookie sheet with parchment paper; set aside. Melt 8 ounces of semisweet chocolate in microwave safe bowl; set aside. In a bowl, whisk together the flour, baking soda, and salt; set aside. In large bowl beat butter until smooth and creamy. Add the sugars, cocoa powder and chipotle peppers and mix until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat until combined, about 30 seconds. Add slightly cooled melted chocolate and evenly mix again. Add the flour mixture, mix well. Add the chips and mix briefly. Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for about 1 hour. You can use an ice cream scoop to create large, even sized cookies. Press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Cool and enjoy.
DOUBLE CHOCOLATE CHIPOTLE CHILI CAKE
We know you're wondering... and the answer is, YES! You can definitely taste the chipotle flavor in this cake, but it's simply delightful! We topped our cake with whipped topping and the whole Kitchen Crew fell in love. Go on, spice up dessert!
Provided by Barbara Eaton
Categories Chocolate
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Grease either a 9 x 13 oblong pan, or three - 8x1 1/2 inch. round pans. (I use Pam type butter flavored spray or Baker's Joy when making cakes).
- 3. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, Chipotle chili powder and salt. Set aside.
- 4. In large mixing bowl beat butter for 30 seconds on medium to high. Gradually add sugar 1/4 cup at a time beating after each addition. Scrape down sides of bowl and beat on medium an additional 2 minutes.
- 5. Add the eggs, one at a time, to the butter mixture, beating after each addition. Beat in the vanilla.
- 6. Alternatly add the flour mixture and milk to the butter mixture, beating on low after each addition until just combined.
- 7. Beat on medium to high for 20 seconds. Stir in grated chocolate.
- 8. Divide the batter between the prepared pans (or place in pan if using oblong). This batter will be quite thick.
- 9. Bake 40 to 45 minutes or until toothpick in center comes out clean.
- 10. Cool in the pan(s) for 10 minutes on wire rack.
- 11. Remove from pan(s) and finish cooling on wire rack.
- 12. Frost with Especially Dark Chocolate Frosting (recipe on site), or your favoite frosting. If, desired top with a dollap of whipped cream and some shaved chocolate.
BOCA NEGRA CHOCOLATE CHIPOTLE CAKES
Categories Cake Chocolate Pepper Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
- Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
- Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
- Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
- Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
- *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).
CHIPOTLE CHOCOLATE CRACKLE COOKIES RECIPE
Chipotle Chocolate Crackle Cookies will bite ya back! They've got just enough heat to make them completely intriguing.
Provided by Cyd Converse
Categories Desserts
Time 2h25m
Number Of Ingredients 12
Steps:
- Beat eggs, sugar, oil and vanilla in a large bowl until combined. Mix in the melted chocolate. In a small bowl, combine flour, wheatgerm, baking powder, salt and chipotle pepper. Slowly mix into the egg mixture, followed by folding the chocolate chips. Cover and chill for 2 hours. Pre-heat your oven to 350°F. In a small bowl add the confectioners' sugar. Roll dough into 1-inch balls and then roll into the bowl of sugar. Space 2-inches apart on a greased baking sheet and bake for 8-10 minutes. Cool on wire racks before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 134 calories, Fat 6 g, Carbohydrate 18 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 14 g
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