Chocolate Chipotle Cookies

Ingredients

• 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

Cinnamon-sugar coating

• 1/2 cup granulated sugar
• 2 teaspoons cinnamon

Directions

1. 1

   Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.

2. 2

   In a separate large bowl, cream butter with sugars, honey and vanilla extract.

3. 3

   Beat in eggs, one at a time.

4. 4

   Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).

5. 5

   Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.

6. 6

   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.

7. 7

   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.