These cookies are exactly how I imagined they could be, and I'm ready to share :) The inspiration for this cookie came from a little booth at State College's Farmers' Market. I had something between a biscotti and brownie made of dark chocolate and chipotle. I instantly fell in love with the sweetness of the chocolate and the chipotle after-kick - gosh what goodness!
And so, this cookie goodness is born:
3 C's cookie
Servings: 8 big cookies / 12 medium cookies
Prep time: 30 min + 30 min wait
Cook time: 10 min
Total time: 1 h 10 min
(This recipe is based on this one here with a few modifications.)
1 cup white flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
8 oz semisweet chocolate, chopped
1/4 cup semisweet chocolate chunks
1 tsp pureed chipotle pepper in adobo sauce (buy a whole can)
2 large eggs
1 tsp vanilla extract
1 tsp instant coffee
5 tbsp unsalted butter, softened
3/4 cup brown Splenda (for baking)
1/4 cup granulated white sugar
Sift the flour, cocoa powder, baking powder and salt together in a medium bowl. Add 1/8 cup of the chocolate chunks and mix well.
Place the chopped chocolate and 1/8 cup of the chocolate chunks in a microwavable bowl. Microwave on 50% power for 2 minutes. Stir well, and microwave on 50% for another minute, until liquid. Puree the can of chipotles in adobo sauce in a blender, and combine 1 tbsp of the puree with the melted chocolate.
In another bowl, beat the eggs and vanilla extract lightly with a fork. Add the instant coffee and stir to dissolve.
Using an electric mixer, beat the butter until soft and creamy. Add the sugars and mix until well blended - it will look clumpy and granular. Finally, turn the mixer to low and slowly add the egg mixture until well blended.
Continue beating and add the chocolate in a steady stream until completely combined. Add the dry ingredients to the mix and continue mixing until uniform. Do not over beat!
Cover the bowl with plastic wrap and let it sit at room temperature for at least 30 minutes. Preheat the oven to 350 F and scoop mixture onto baking sheet (parchment paper helps with cleanup!). Make sure there is plenty of space around each ball, as the cookie will spread quite a bit.
Bake in the oven for 10 minutes, rotating if necessary. When done, pull them out and let them cool for at least 10 minutes before eating.
Enjoy with a cold glass of milk, the layers of flavor in this cookie are so awesome!