Aztec Spicy Chocolate Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 1½ cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ⅛-1/4 teaspoon ground chipotle chili pepper
  • 1 tablespoon cocoa powder
  • ½ cup (1 stick) unsalted butter
  • ½ cup dark-brown sugar, packed
  • ¼ cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract (Mexican, if available)
  • 7 ounces semisweet chocolate chips
  • ¼ cup granulated sugar
  1. In a medium bowl combine the flour, spices, and cocoa powder.
  2. In a separate bowl, beat together the butter and brown sugar until the mixture is fluffy. Add honey and vanilla; beat until combined.
  3. In a small bowl, dissolve baking soda in 1½ teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Add chocolate chips and refrigerate for about 30 minutes.
  4. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Roll dough into 2-inch balls, roll dough balls in granulated sugar and place on baking sheets. Flatten slightly. Transfer to oven and bake until surfaces crack slightly, about 18-20 minutes
Adapted from Martha Stewart
Recipe by The Domestic Front at