Two of my favorite things to taste in chocolate are cinnamon and chilies. Turns out together is even better! The chipotle amount I used in these cookies gave them a definite, but not overwhelming smoky-spicy flavor. If you’re scared of this combo with chocolate, maybe start out with half the amount. I’ll warn you though, you might barely be able to taste the chili over the cinnamon. I prefer to really be able to taste each flavor. These are a pretty to look at, different cookie that friends might never have experienced, so you decide whether to give them a heads-up on the ingredients or not! Follow the instructions for rolling the truffle inside the dough, and you should avoid any of the truffle oozing out while baking.
4 oz. good quality bittersweet (60%) chocolate, melted (follow instructions in this post)
1 1/3 cups unsalted butter–softened
1 1/3 cups granulated sugar
5 oz. good quality bittersweet (60%) chocolate
1/4 cup cream
1 tablespoon unsalted butter–softened
1/4 to 1/2 teaspoons chipotle chile powder (or somewhere in between–depending on your taste. I used 1/2 teaspoon)
Sift together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
Cream the butter and sugar together until fluffy. Add the eggs, one at a time, beating after each addition. Add the melted chocolate. (which you have melted following the instructions in this post)
Mix chocolate in and then gradually add the dry ingredients.
Let the dough chill for 2–3 hours.
Meanwhile, make the truffles:
In a small saucepan, place the cream and heat just until barely boiling. Pull off the heat and add the chopped chocolate and 1 tablespoon of softened butter. Just let it sit for 5–7 minutes until all the chocolate has melted. Stir together and pour into a small bowl and refrigerate for 2–3 hours.
Ready to bake:
Remove the truffle mixture from the fridge. With a small spoon, scoop up enough truffle to make a ball the size of a small marble. Set these on a plate as you make them and put in fridge to chill while you scoop the dough.
Scoop chilled dough with a medium (#40) cookie scoop. Form all the balls at once.
The dough will be firm, but not dry and crumbly.
Take each ball and flatten out into a circle about a 1/2 inch thick.
Place one chilled truffle “marble” in the center of the flattened dough.
Using your fingers, gently mold the dough around the truffle. It feels and acts a little like clay. Try not to flatten the truffle as you work.
When truffle is completely covered, (inspect for cracks), roll it around in your palms until it is smooth and evenly round.
Place on a baking sheet prepared with a parchment paper liner, or a silpat liner.
If you can tell which side of the ball has the thicker layer of dough, (usually NOT where you covered the truffle) place that side on the bottom. It’s better to have truffle oozing out the top than the bottom if it’s going to ooze at all. The truffle layer flattens out along with the cookie, distributing the chipotle flavor pretty well through most of the cookie.
Let the unbaked cookie balls sit in the fridge while the others are baking.
Bake in a pre-heated 350 degree F. oven for 8–9 minutes. The cookie will just begin to crack and will still look slightly soft and doughy at the center.
Remove the pan and let the cookies rest for 5 minutes before transferring to a cooling rack.