Tex Mex Chocolate Cookies

Category: Desserts & Sweets | Blog URL: http://www.cookiemadness.net/?p=1281

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Anna

Ingredients

2 cups all purpose flour

1/2 cup natural unsweetened cocoa powder (natural is key — don’t use Dutch or European Style)

1 teaspoon baking soda

1/2 teaspoon salt

3 teaspoons cinnamon

1/4 teaspoon chipotle powder

1/4 teaspoon nutmeg

1 cup unsalted butter, softened (2 sticks)

3/4 cup granulated sugar

1/2 cup packed light brown sugar

1/4 cup honey (local honey if available)

3 teaspoons pure vanilla extract

2 large eggs

12 ounces pkg semi-sweet chocolate chips

2 cups pecans, roughly chopped and toasted

Cinnamon sugar for coating:

1/2 cup granulated sugar

1 teaspoon cinnamon

Preparation

Preheat oven to 375 degrees.

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

In a separate large bowl using an electric mixer, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time and beat just until incorporated. Gradually stir (do not beat) flour mixture into batter. Stir in pecans and chocolate chips.

Chill batter in refrigerator for approximately 15 minutes. Roll into tablespoon-sized balls (1 ½ inches, +/-) and coat with cinnamon sugar coating, then place on cookie sheets that are greased or lined with parchment or silpat.

Bake for approximately 10 minutes or until outer surface begins to crack. Place unused raw batter back in refrigerator between batches. Cool cookies on a wire rack before storing in an airtight container.

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About

This cookie won first place at a holiday cookie contests sponsored by a local Austin cookware store. Thanks to Michael Hegedus for submitting it to the cookie contest. It's become one of my all-time favorites!

Make sure you use natural cocoa powder rather than Dutch process or else the cookies won't rise properly.