I took a long, hard look at the recipe and decided that it needed some tweeking, for the better I assure you. I first decided to double the recipe, as the original only yielded 12 cookies. Seriously...who bakes only 12 cookies? I then turned my attention to the oats, and thought of removing them from the recipe. At first I had been hesitant, as doing so could throw off the moisture balance in to cookies. However, I decided that since steel-cut oats take so long to cook and absorb moisture (about 20 minutes in boiling water) I figured that they would not have enough time to absorb any moisture from the dough to begin with. So out with 'em! Next I changed the semi-sweet chocolate chips to bittersweet chocolate chunks. The darker the chocolate, the better--in my book anyway. I also increased the amount of chocolate chunks from 1/4 cup (1/2 cup in the doubled recipe) to 2/3 cup in order to make up for the lost mass of the oats and besides, more chocolate is better, yes?
Finally came the biggest change in the recipe. I had thought back to the many instances I had read about, or seen segments of Food Network about chocolatiers and confectioners who had added the heat of chilies to chocolate truffles and fudge with great results. The Aztecs also added chilies to their chocolate, and if it's good enough for them, well, who am I to argue? I therefore added the new secret ingredient...
one teaspoon of dried chipotle powder.
You don't really feel the heat when you first bite into the cookie, until you swallow, then the heat makes its debut in the back of your throat. As you eat the cookie you can feel the heat slowly accumulating in your mouth. It's not an intense heat by any stretch of the word. It's a mellow, pleasant warmth that augments the rich chocolate body of the cookie. If the cocoa is the soul of the cookie, then surely the chipotle is the passion within that soul. It gives that extra kick to life.
Dark Chocolate Chipotle Cookies
1½ cups all-purpose flour
½ cup unsweetened (natural) cocoa powder
1 tsp. baking soda
½ tsp. salt
1/2 - 1 tsp. chipotle powder
1 cup (2 sticks) unsalted butter at room temperature
1 cup sugar
1 tsp. vanilla extract
2/3 cup bittersweet chocolate chunks
Heat oven to 350° F.
Line a sheet pan with parchment paper.
Sift together first 5 ingredients into a bowl. In a mixer, beat butter until fluffy. Add sugar and vanilla, beat until well blended. Add flour mixture and bet until moist clumps form. On low speed, mix in bittersweet chocolate chunks, just until evenly incorporated.
Shape half of dough by heaping tablespoonfuls into balls, flatten into 2 inch rounds. Place rounds onto parchment paper, spacing evenly, about 2 inches apart. Repeat with other half of dough.
Bake until center is slightly firm and top is nicely cracked, about 12 - 14 minutes. Cool on sheet pan for 2 minutes, then transfer to cooling rack. Cool completely.
Makes 24 cookies.