Ingredients
1 lb bittersweet or semisweet chocolate, chopped
1/4 c unsalted butter
1/2 cup all purpose flour
2 T ancho powder
1 T chipotle powder
1 t cinnamon
1 t baking powder
1/4 t salt
1 3/4 c packed brown sugar
4 large eggs
1 T vanilla extract
6oz milk chocolate chips
Instructions
Stir chocolate and butter in top of boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Sift flour, chili powder, cinnamon, baking powder and salt into small bowl.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture. Fold in chocolate chips. Chill batter until firm, 1 hour.
Preheat oven to 350°f. Line 2 large baking sheets with parchment paper.
Bake until tops are dry and cracked but cookies are still soft to touch, 15 minutes. Leave on the pan for 2 minutes then move to cooling racks for another 3 – 4 minutes. Can be made 2 days ahead. Store in an airtight container at room temperature.
