Chipotle Chocolate Crackle Cookies Recipes

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DARK CHOCOLATE CHIPOTLE COOKIES



Dark Chocolate Chipotle Cookies image

Double chocolate cookie with a little after-kick!

Provided by newman'smom

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h50m

Yield 36

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
8 ounces semi-sweet chocolate, chopped
2 cups butter, softened
2 cups brown sugar
1 ½ cups white sugar
½ cup cocoa powder, sifted
2 teaspoons finely chopped chipotle peppers in adobo sauce
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1 ½ cups chocolate chips
½ cup white sugar

Steps:

  • Whisk together flour, baking soda, and salt in a bowl.
  • Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
  • In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
  • Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
  • Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 35.7 g, Cholesterol 47.8 mg, Fat 15.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 9.1 g, Sodium 247.7 mg, Sugar 26 g

DARK CHOCOLATE CHIPOTLE COOKIES



Dark Chocolate Chipotle Cookies image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 44m

Yield 3 dozen (1 1/2-inch) cookies

Number Of Ingredients 13

3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
2 teaspoons crushed, dried chipotle peppers
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1/2 pound high-quality bittersweet chocolate, melted and cooled slightly
1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix together the flour, baking soda, and salt; set aside.
  • In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
  • Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
  • Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
  • When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

CHIPOTLE CHOCOLATE CRACKLE COOKIES RECIPE



Chipotle Chocolate Crackle Cookies Recipe image

Chipotle Chocolate Crackle Cookies will bite ya back! They've got just enough heat to make them completely intriguing.

Provided by Cyd Converse

Categories     Desserts

Time 2h25m

Number Of Ingredients 12

2 eggs
1 cup granulated sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled
1 cup all-purpose flour
1 tablespoon wheat germ, toasted
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon chipotle chili powder
1/4 cup mini chocolate chips
1/3 cup confectioners sugar

Steps:

  • Beat eggs, sugar, oil and vanilla in a large bowl until combined. Mix in the melted chocolate. In a small bowl, combine flour, wheatgerm, baking powder, salt and chipotle pepper. Slowly mix into the egg mixture, followed by folding the chocolate chips. Cover and chill for 2 hours. Pre-heat your oven to 350°F. In a small bowl add the confectioners' sugar. Roll dough into 1-inch balls and then roll into the bowl of sugar. Space 2-inches apart on a greased baking sheet and bake for 8-10 minutes. Cool on wire racks before serving.

Nutrition Facts : ServingSize 1 cookie, Calories 134 calories, Fat 6 g, Carbohydrate 18 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 14 g

CHOCOLATE CRINKLE COOKIES



Chocolate Crinkle Cookies image

When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. -Maria Groff, Ephrata, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

2 cups semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup water
1/2 cup confectioners' sugar

Steps:

  • In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE CRINKLES II



Chocolate Crinkles II image

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 5h

Yield 72

Number Of Ingredients 9

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

Steps:

  • In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  • Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g

CHOCOLATE CHIPOTLE COOKIES



Chocolate Chipotle Cookies image

I found this recipe on a baking blog that I frequently read. These cookies have a Southwest flair that satify a chocolate craving with a little spicy kick! The original recipe called for 2 cups of nuts, roughly chopped and toasted, but I don't really care for nuts in cookies, so I never make them that way.

Provided by Greeny4444

Categories     Dessert

Time 1h

Yield 42 cookies, 18-20 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon dried chipotle powder
1/4 teaspoon nutmeg
1 cup butter, softened (2 sticks)
3/4 cup granulated sugar (can use 1/4 c. Splenda as part of it)
1/2 cup brown sugar, packed
1/4 cup honey
1 tablespoon vanilla extract
2 large eggs
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup granulated sugar
2 teaspoons cinnamon

Steps:

  • 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.
  • Beat in eggs, one at a time.
  • Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
  • Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
  • Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
  • Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.

CHOCOLATE CRACKLE COOKIES



Chocolate Crackle Cookies image

A decadent rich little chocolate cookie. Very pretty and simple to make. I love to use them in cookie swaps

Provided by Dr.JenLeddy

Categories     Dessert

Time 43m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened Dutch-processed cocoa powder (I used Ghirardelli)
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
2 large eggs, beaten lightly
1 teaspoon vanilla
4 tablespoons confectioners' sugar, plus additional for dusting hands

Steps:

  • In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
  • Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
  • Preheat oven to 400°F and lightly grease 2 baking sheets.
  • Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

CINNAMON CRACKLE COOKIES



Cinnamon Crackle Cookies image

This recipe is the compilation of many years of baking. I make these cookies for a holiday bazaar and year-round for our family. They freeze well. -Vicki Lair, Albert Lea, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 7 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange zest
1 teaspoon grated lemon zest
1/2 teaspoon salt
Additional sugar

Steps:

  • In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture. , Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 132mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

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