Chipotle Cinnamon cocolate chip cookies

With temperatures soaring into the 100's a recipe really has to be oven worthy to get made these days. These cookies are completely worth it!  This is a flavor combination I have been trying at work and it just has not really worked out. I brought the leftover ingredients home and decided to see if it could work in a baked good and my golly gosh darn these are good!
The key ingredients are the spicy dark chocolate and the mesquite flour. The warm spicy undertones of mesquite flour compliment the heat of the chipotles and the spicy warmth of the cinnamon. This cookie is not super hot. The heat comes on at the end of your bite as the chocolate melts away. For those who like really spicy foods this will barely register. For those who don't like spicy foods at all this cookie is just pleasantly warming.  
Trader Joes makes a spicy dark chocolate wedge that would work for this recipe. You could also use spicy nuts covered in chocolate. I got my spicy chocolates from a company called Parker Products. It looks like they are starting a retail line soon!
Make this recipe! Your friends will think you need your own super chef tv show!
okay enough tooting my own horn ( TOOT TOOT) I bring you
Chipotle and Cinnamon Chocolate Chip Cookies (adapted from Alton Brown's Big Chewy)
2 sticks unsalted butter
2 cups bread flour                                                                                                                                     1/4 cup Mesquite flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups  chipotle cinnamon dark chocolate chopped
Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat (or in  a microwave). Sift together the flours, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10- 12 minutes or until golden brown, (The mesquite causes the cookies to look quite dark so it is hard to see the golden brown color. Look at the edges if they are looking golden or a little crispy they are done.) checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

1 comment:

Simply Life said...

Oooh those cookies look great!