Shelly's Recipe

TEX-MEX CHOCOLATE COOKIES

Category: Cookies

2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
¼ tsp chipotle powder
¼ tsp nutmeg
1 cup unsalted butter, softened
3/4 cup sugar
1/2 cup packed light brown sugar
1/4 cup honey
3 tsp vanilla extract
2 large eggs
1 (12 oz) pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted

Cinnamon sugar for coating:
1/2 cup sugar
1 tsp cinnamon

Preheat oven to 375. Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.

In a separate large bowl, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time. Slowly incorporate dry mixture into batter. Stir in pecans and chocolate chips.

Chill batter in refrigerator for approximately 15 minutes. Roll into tbsp-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. Bake for approximately 10 minutes or until outer surface begins to crack. Placed unused raw batter back in refrigerator between batches. Cool cookies on a wire rack before storing in an airtight container. Yields approximately 3 dozen cookies.