Tex Mex Chocolate Cookies
By: Anna
Published: Sunday, February 21, 2010 - 5:59am

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

1 Preheat oven to 375 degrees. 2 Mix flour, cocoa, baking soda, salt and spices together in a medium bowl. 3 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. 4 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. 5 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.

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.