Dark Chocolate Dipped Chile Cookies

Serves 6 · 25 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 48g carbs
• 20g fat
• 4g fiber

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Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp chipotle chile powder
• 1/2 tsp ground cinnamon
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 8 oz dark chocolate melting wafers or chopped bar
• 1 tsp crushed freeze-dried chile or extra chipotle powder for dusting
• 1/2 tsp flaky salt

Instructions

1. 1Preheat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda, salt, chipotle chile powder, and cinnamon in a medium bowl until evenly combined.
2. 2In a large bowl, beat the softened butter with the brown sugar and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape the bowl once so no butter clumps remain.
3. 3Beat in the egg and vanilla until fully incorporated and the mixture looks creamy.
4. 4Add the dry ingredients and mix on low just until a soft dough forms and no flour streaks remain; do not overmix.
5. 5Scoop tablespoon-sized portions, roll into balls, and place 2 inches apart on the prepared sheets. Gently flatten each ball slightly with your palm for even baking.
6. 6Bake one sheet at a time for 10 to 12 minutes, until the edges are set and the tops look matte with tiny cracks. Centers should still feel soft; they firm as they cool.
7. 7Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping.
8. 8Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth and fluid. Dip half of each cooled cookie into the chocolate, letting excess drip back into the bowl.
9. 9Place dipped cookies on parchment, immediately dust with crushed chile or chipotle powder and a few flakes of salt. Let the chocolate set at room temperature or refrigerate 10 minutes until firm. Serve with cold milk or coffee.