These are good ‘ole fashioned crinkle cookies but with a hit of chile. What’s not to like? A note on the chile…we made these originally with only ½ tsp of chipotle chile powder but the chile was way too faint so we’ve upped it to 1 tsp but you could go higher. We suggest making the sugar dipping mixture with 1 tsp, taste it (even better test a small batch) and ramp up the chipotle if you like. Another variation would be to add a teaspoon of chipotle to the cookie mixture itself. If you give it a try, let us know what you think.
Makes 3 ½ to 4 dozen cookies
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ¼ cup granulated sugar
½ brown sugar
½ tsp vanilla
2 eggs
1 tsp cinnamon (optional)
1-2 tsp Chipotle chile powder
Preheat oven to 400 degrees.
In a bowl, sift together the flour, cocoa powder, cream of tartar, baking soda and salt. Set aside. In a mixer (or you can use a hand mixer), cream the butter with 1 cup of the granulated sugar and the brown sugar. Scrape down the sides of the bowl then add the vanilla and eggs and combine thoroughly. Gradually add the flour mixture on low-speed and mix only until just combined.
In a small bowl, combine the remaining ¼ cup granulated sugar, cinnamon (if using) and the chipotle chile. Use a small ice cream scoop or two tablespoons to form the dough into balls. Roll the balls in the sugar/chile mixture and place them on baking sheets lined with parchment paper. The cookies will spread so place the balls a couple of inches apart.
Bake them for 8-10 minutes until they start to crack and the cookie is baked through. Remove from the oven and place the baking sheet on a wire rack. Allow the cookies to cool on the pan for about 5 minutes before placing the cookies on the wire rack to finish cooling.
