Where to start with these cookies, they combine all of my favorite things. Salty and sweet. Chocolate and spicy. Chocolate and cinnamon. Alcohol….I could go on forever!

There are so many gourmet chocolate flavors now. Chocolate with chiles is one of my favorites, and salted caramel. Mmmmmm! This cookie is my way of getting everything I want in one place.

It all came together so well. I was going to put vanilla in it but noticed that somehow I was out. Problem solved, I had hazelnut Kahlua. I do so love to bake with all kinds of liqueurs!

It is almost like a great Mexican hot chocolate. The cinnamon, chipotle chile powder, all in a rich dark chocolate cookie. Hope you enjoy, we certainly all did. The kids did not even comment once about the cookies being spicy, I was surprised.

Double Dark Chocolate Chipotle Cookies
1 c. butter, room temp
1 c. brown sugar
1/2 c. sugar
2 eggs
1 Tbs. hazelnut Kahlua
1 Tbs. instant espresso powder
1 Tbs. cinnamon
1 tsp. chipotle chile powder
1 tsp. baking soda
1 tsp. salt
1/2 c. dark chocolate cocoa powder
2 c. flour
2 c. dark chocolate chips
Sea salt, optional

Preheat oven to 375. Sift together the espresso powder, cinnamon, chipotle powder, baking soda, salt, cocoa and flour.

Cream the butter and sugars together until well blended. Add the eggs one at a time, mixing well after each addition. Mix in the Kahlua. Gradually stir in the flour mixture. Once it is all mixed in well add the chocolate chips and mix well. Place by heaping spoonfuls on a cookie sheet (I use Silpat, parchment paper also works well). If desired, sprinkle the tops of the cookies with sea salt. Bake for 9-11 minutes.

Yields 4 dozen