Dark Chocolate Dipped Chile Cookies

Serves 24 · 35 min prep · 24 min cook

Ingredients

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp chipotle chile powder
• 1/2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 10 oz dark chocolate chips or wafers for dipping
• 1 tsp coconut oil
• 1 tsp crushed dried chile flakes or ancho powder for garnish
• 1/2 tsp flaky sea salt

Instructions

1. 1Whisk flour, cocoa powder, baking soda, chipotle chile powder, cinnamon, and fine sea salt in a medium bowl until evenly combined and freckled with spice.
2. 2In a large bowl, beat softened butter with brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until smooth.
3. 3Add the dry mixture on low speed just until a soft dough forms and no dry streaks remain. Cover and chill the dough 30 minutes so it firms slightly for cleaner scoops.
4. 4Preheat oven to 350°F. Line two baking sheets with parchment. Scoop dough into 1 1/2-tablespoon balls, place 2 inches apart, and gently flatten each ball slightly with your palm.
5. 5Bake one sheet at a time for 10 to 12 minutes, until the edges look set and the tops show fine cracks; centers should still look soft. Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
6. 6Melt dark chocolate with coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth and fluid.
7. 7Dip half of each cooled cookie into the melted chocolate, let excess drip back into the bowl, and place on parchment. While the chocolate is wet, dust lightly with crushed chile flakes and flaky salt.
8. 8Let the chocolate set at cool room temperature about 30 minutes, or refrigerate 10 minutes. Store in a single layer; the cookies stay chewy with a smoky chile kick and a snappy dark-chocolate shell.