Dark Chocolate Chipotle Cookies

Recipe View In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. (5 minutes)

Recipe View Place the chopped chocolate in a microwave-safe bowl. Melt in 30-second intervals at 40% power, stirring in between, until smooth. Let cool slightly. (3-5 minutes)

Recipe View In a large bowl, cream together the softened butter, brown sugar, 1 1/2 cups of the granulated sugar, cocoa powder, and chopped chipotle peppers until light and fluffy. (5 minutes)

Recipe View Beat in the eggs one at a time, then stir in the vanilla extract and water. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chocolate chips. (5 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours. (1 hour minimum)

Recipe View Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. (10 minutes)

Recipe View Place the remaining 1/2 cup of granulated sugar in a small bowl. Roll the chilled dough into small balls (about 1.5-2 inches in diameter). Roll each ball in the sugar to coat. (15 minutes)

Recipe View Place the sugared cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. (5 minutes)

Recipe View Bake for 12-14 minutes, or until the edges are set and the centers are still slightly soft. (12-14 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)