2 ¼ c all-purpose flour

½ c unsweetened cocoa powder

2 tsp. cream of tartar

1 tsp. baking soda

½ tsp. coarse salt

1 c 8(2 sticks) unsalted butter, room temperature

1 ¾ c sugar

2 large eggs

1 tsp. pure vanilla

2 tsp. cinnamon

½ tsp. chipotle chili powder


Preheat oven to 375 degrees. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In the bowl of an electric mixer with a paddle attachment, cream the butter and 1 ½ c sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add eggs and vanilla; beat to combine. With the mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combined remaining ¼ cup sugar, cinnamon, and chipotle chili powder. Using a 2oz ice cream scoop portion the cookie dough out and roll in the cinnamon sugar mixture. Place about 3 inches apart on a parchment lined baking sheet. Bake till cookies are set in center and begin to crack, about 10 minutes, rotating the sheet halfway through. Let cookies cool completely.

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