Chocolate Chipotle Cookies

• all-purpose flour↗2 cups
• unsweetened cocoa powder↗1⁄2 cup
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon
• cinnamon↗3 teaspoons
• dried chipotle powder↗1⁄2 teaspoon
• nutmeg↗1⁄4 teaspoon
• butter↗1 cup

  softened (2 sticks)

• granulated sugar↗3⁄4 cup

  can use 1/4 c. Splenda as part of it

• brown sugar↗1⁄2 cup

  packed

• honey↗1⁄4 cup
• vanilla extract↗1 tablespoon
• large eggs↗2
• semi-sweet chocolate chips↗1 bag

  (12 ounce)

• Cinnamon-sugar coating
• cup granulated sugar↗1⁄2
• teaspoons cinnamon↗2

Step-by-step instructions

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.