I do. Why? Because it’s so very, very good. There’s the deep warmth of the ancho powder, followed by the bits of little spiky heat of the chipotle mixed with the creamy chocolaty goodness. Oh, this all makes me quite the happy girl.
Diablo Chocolate Chippers
2 1/8 c unbleached all-purpose flour
½ t salt
½ t baking soda
3 t ancho powder (optional)
1½ t chipotle powder (optional)
½ t cinnamon (optional)
1½ sticks unsalted butter, barely melted
1 c brown sugar
½ c granulated sugar
1 large egg
1 egg yolk
2 t vanilla extract
11.5oz milk or dark chocolate chips
Form dough into 1T up to 3T size ball, depending on how big you want your cookies. Hold dough ball with the fingertips of both hands, pull into two equal halves. Take the jagged surfaces where they were ripped from each other; and put them back together with the jagged bits facing upward. Put formed dough onto parchment paper-lined cookie sheet.