I first came up with Spicy Aztec Chocolate Chocolate Chip Cookies when I was writing my book, Everything Cookies and Brownies. I liked the idea of something that was dark chocolate but that would give you that little burn in your mouth. The first time I made them I knew they were a hit. My son, Matt, could put down a whole batch of them in one sitting.
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Well, that was then. He is now a man of 22 and in the Middle East in the Air Force. At this point I have three kids and a daughter-in-law in the military and another one talking about going in. When I had eight kids I did not plan for them to scatter across the darn globe. Anyway, one of the hardest things about having kids in the military, besides not seeing them, is knowing what to send for birthdays and such. Matt’s birthday was a few weeks ago and I decided to send him a batch of these cookies.
Let’s face it, it’s one thing I can still do for him!
These are chocolate chocolate chip cookies that ship well. If you are shipping to the Middle East or Japan/Korea then it will take about 11 days. These will stay good for that time but they’ll dry out a little. You can combat that by adding 1/2 cup of raisins to the cookie dough. The moisture in the dried fruit will help keep them moist. Dried cranberries work really well, too.
I like to buy dried Chipotle, guijillo, and ancho chiles and make my own ground chiles. It’s easy to do — just blend them to a powder in your blender. The purchased kind will work just fine, though.
When that dark chocolate mixes with the heat from the chiles? Whoa. Roasted cinnamon gives a warm flavor without the heat and the whole combination is almost flavor overload. Crispy on the outside, chewy on the inside — these could not be more perfect. I like to make them bigger and sandwich two of them together with chocolate ice cream in the middle.
So, delicious, chocolate chocolate chip cookies that ship well and are easy to make? What’s stopping you?
For hints about how to pack cookies for shipping so they travel well you might want to read my post, Shipping Cookies Overseas without Tears.
Spicy Aztec Chocolate Chocolate Chip CookiesPrint Add to Collection Go to Collections
- 1 cup unsalted butter
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2/3 cup Hershey’s Special Dark cocoa powder
- ½ teaspoon salt
- 1 teaspoon ground roasted cinnamon
- ½ teaspoon baking soda
- 1 cups bittersweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 to 1 teaspoon chipotle powder
- Preheat oven to 350°F.
- Lightly grease or addd silpat to the cookies sheets.
- Beat butter, sugar, brown sugar, eggs, and vanilla until light and fluffy.
- Mix the dry ingredients together.
- Carefully add them to butter mixture.
- Mix until well blended.
- Stir in the chocolate and white chocolate chips.
- Drop by rounded tablespoonfuls on prepared cookie sheets.
- Bake 8–10 minutes. The cookies should be very slightly undercooked.
- Remove from oven.
- Allow to cool on baking sheets 5 minutes before removing from pan.
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