These cookies are the ultimate late-night study session treat: delicious double chocolate chip with a hint of chipotle heat and an espresso kick. I got this recipe from my brother's roommate on a recent visit. The name comes from his first experience with them. Not realizing these tasty cookies were also highly caffeinated, he ate a few too many...
Preheat oven to 365°
Sift together flour, espresso, baking soda, baking powder, salt, cocoa and chipotle together in a large mixing bowl and set aside. Cream together the butter, sugar and brown sugar, preferably using a stand mixer. Stop and scrape the sides of the bowl as needed. Add eggs, one at a time and mixing well after each addition. Add vanilla. Reduce speed to lowest setting on mixer and add chocolate chips. Slowly incorporate the dry ingredients (Be careful and go slow. The dry ingredients contain chili powder and espresso and any powder in the air is pretty much the culinary equivalent to tear gas.) Mix until combined. Drop tablespoon sized balls onto a parchment-lined ungreased cookie sheet. Bake until edges are firm but center is still moist, about 10-12 minutes. Dough can be frozen and used later.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 73 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 86.8mg||27 %|
|Sodium 69.4mg||2 %|
|Potassium 77.5mg||2 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 48.6g|
|Protein 4.3g||6 %|
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Calories per serving: 282
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