The fam was watching the food channel and I was working in the other room. In passing I hear discussion of cookies that have been spiced up. Inspiration born. Off to the kitchen to see what’s available. Cocoa, yes. Chocolate chips, yes. Mexican chocolate, yes! Ground chipotle, yes. Now that I’ve determined I have something to work with, it’s back to the computer to look at cookie recipes and see what we can find to modify. Ultimately, I find something that can act as a base, and away we go.
Triple Chocolate Chipotle Cookies

Heat oven to 350. (I use the convection setting to speed cooking and allow 3 trays at a time)

1 cup (2 sticks) butter (or 1 cup shortening)
2 cups brown sugar
1.5 cups sugar
4 eggs
1.5 cups chocolate chips (melted)
Cream sugars and butter. Add eggs 1 at a time to mixer. Add melted chocolate.

2 tsp chipotle powder (for flavor without heat, try Ancho chile powder)
1/2 cup cocoa
1/2 cup mexican chocolate (or use 1 cup of cocoa if unavailable)
1 T water
1 T vanilla
Add the above ingredients one at a time and mix thoroughly. Scrape down sides of mixing bowl.

4 cups flour
1 T baking soda
1 tsp salt
Mix dry ingredients together and then add a cup at at time to above mixture. Scrape bowl between to get everything together. Cookie dough will be stiff.

I use a small dipper (2 tsp) and get 28 cookies on a half sheet pan.
Makes about 160-180 small cookies.

Bake for 8 minutes in regular oven. I bake 3 trays for only 7 minutes in a convection oven.

Thanks to Dirty Sugar Cookies for the inspiration.