Yield: 3 dozen (1 1/2-inch) cookies
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
2 teaspoons crushed, dried chipotle peppers
1 tablespoon vanilla extract
1 tablespoon water
1/2 pound high-quality bittersweet chocolate, melted and cooled slightly
1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping
Preheat the oven to 350 degrees F.
In a large bowl, mix together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape
the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle
peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and
water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate
and mix again, scraping bowl to evenly mix everything.
Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated,
add the chips and mix briefly, about 5 seconds.
Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour.
You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also
be frozen at this point, and baked right from the freezer whenever the need arises.
When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3
pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the
cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a
little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool
before removing from parchment.