You like some heat in your chocolate chippers?

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

Heat oven to 325°f. Mix flour, salt, baking soda, ancho and chipotle powders together in medium bowl; set aside.

Mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in 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.

Bake until cookies the outer edges have started to harden yet centers are still soft, 14 to 18 minutes, smaller cookies may take less time.

Cool cookies on cookie sheets transfering to cooling racks after 10 minutes. Store in airtight container.


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