Chocolate Chunk Chipotle Cookies

featuring Chipotle and Lavender Honey Bee Finishing Salts
or try with !Fire!

Salinity™ Salts: Chocolate Chunk Chipotle Cookies Recipe

These dark and delightfully chewy chocolate cookies are everything you crave. And then some. Dark and sultry, soft and chewy, satisfying both the classic chocolate chip cookie and decadent brownie lover. We invite you to make them even more irresistible by gettin’ salty and adding a mix of heat and sweet with our Chipotle Finishing Salt and Lavender Honey Bee Finishing Salt.

Good with warm milk and rum for a midnight snack. Set the scene with a sultry red wine, rose petals, and candlelight and see what develops. For the morning after, dunk your chocolate chunks in a dark roast cup of coffee and reminisce. Makes about 2 dozen cookies

Purchase Lavender Honey Bee

Purchase Chipotle


  • 1 3/4 cups regular or gluten free all-purpose flour* 
  • 1/2 cup dark or Dutch-processed cocoa powder
  • 3/4 teaspoon ground chipotle chili powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Chipotle or !Fire! Finishing Salt
    (depending upon how much heat you want to stir up)
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1 cup light brown sugar, packed (use date sugar for Paleo diet)
  • 1/2 cup granulated sugar (use coconut or date sugar for Paleo diet)
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 dozen 1-inch chocolate squares
  • Salinity™ Salts Sel Gris or Lavender Honey Bee Finishing Salt


Preheat oven to 350˚F. Line a baking sheet with parchment paper. In a large bowl, sift together flour, cocoa powder, chipotle chili powder, baking powder, coriander, cinnamon, baking soda, and Chipotle or !Fire! Finishing Salt. Set aside.

In a large mixing bowl or the bowl of a stand mixer, beat together butter, brown sugar, and sugar (or substitute sugars) until it is the consistency of wet sand and no chunks of butter are visible. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add dry ingredients, mixing on low speed until incorporated.

Drop dough by heaping tablespoonfuls onto prepared baking sheet, leaving an inch or two of space between them. Bake for 10 to 12 minutes or until centers are set. Allow to cool 1 minute, then slightly push a 1-inch chocolate square into the top of each cookie, allowing them to slightly melt on the sides. Sprinkle with Lavender Honey Bee Finishing Salt and let cool for another 2 minutes on the baking sheet before transferring to a wire cooling rack to cool completely. Store cooled cookies in an airtight container for up to 3 days.

Gluten Free All Purpose Flour options

*Gluten free flours may vary we recommend using any of the following:
Krusteaz All Purpose Gluten Free flour 
Pillsbury Multi-Purpose Gluten Free Flour 
Bob's Red Mill Gluten Free All Purpose Baking Flour 
Bisquick Gluten Free Pancake & Baking Mix

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