I first made these cookies almost 2 years ago, but then I lost the recipe and could not remember where I initially got it. I searched and searched but could not remember! Thankfully, I had made these when Nick's mom and Aunt Frankye came to visit us, and they had asked for the recipe. So, after much searching, they came to the rescue and were able to give it back to me :)
I like these because they are really unique. They have a deep chocolate flavor and complexity from the cinnamon, nutmeg, and chipotle . They also have a great texture- slightly crispy on the edge, but chewy and almost brownie-like on the inside.
Ingredients: (makes about 3 dozen cookies)
2 cups all pupose flour
1/2 cup natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
1/4 tsp chipotle powder
1/4 tsp nutmeg
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey
3 tsp pure vanilla extract
2 large eggs
1 12oz pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted
Cinnamon sugar for coating:
1/2 granulated sugar
1 tsp cinnamon
Preheat oven to 375 degrees. 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. Add eggs, one at a time. Slowly incorporate dry mixture
into batter. Stir in pecans and chocolate chips.
Chill batter in refrigerator for about 15 mintures. Roll into
tablespoon-sized balls and coat each with cinnamon sugar
mixture, then place on cookie sheets that are greased or lined with
parchment or silpat. Bake for approximately 10 minutes or until outer
surface begins to crack. Place unused raw batter back in refrigerator
between batches. Cool cookies on a wire rack before storing.