Love and Olive Oil

Double Chocolate Chipotle Cookies

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Double Chocolate Chipotle Cookies

Sugar and spice and everything nice: that’s what these cookies are made of.

I’ve really been in a cookie kind of mood lately, what with all the hubbub about cookie swaps and whatnot, and these dark and delightfully chewy chocolate cookies are everything I’ve been craving.

And then some.

The cookie itself is ideal: dark and sultry, soft and chewy, they fall somewhere between a classic chocolate chip cookie and a decadent brownie. Chocolate with more chocolate just for good measure. But like the Britney Spears of cookies, they’re not that innocent.

Here’s the kicker: a kick of smokey chipotle. Not enough heat to kick you to the ground, but it couldn’t hurt to have a glass of milk handy. Just for kicks.

You might have to pinch kick me because I think I’m dreaming.

Double Chocolate Chipotle Cookies


  • 1 3/4 cup all-purpose flour
  • 1/2 cup dark or Dutch-processed cocoa powder
  • 3/4 teaspoon ground chipotle chile powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, sift together flour, cocoa powder, chipotle, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl or the bowl of a stand mixer, beat together butter, brown sugar, and sugar 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.
  4. Add dry ingredients, mixing on low speed until incorporated. Stir in mini chocolate chips.
  5. 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. Let cool for 2 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely. Store cooled cookies in an airtight container for up to 3 days.
All images and text © Lindsay Landis /

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29 Comments Leave a Comment »

  1. Everything you said makes me want these so badly – right now! 2am and these look a lot better than the editing I am supposed to be doing :)

    Dark, sultry, brownie-like.  Yes please! Pinned. 

  2. These cookies look AMAZING! I love chocolate with a little spicy kick. I can’t wait to bake these!

  3. I always welcome a bit of spice with my chocolate, and these cookies are no exception. The texture looks amazing, and I love that you used more brown sugar than white. On my list!

  4. I’ve been on a cookie making tear recently too.  Trying to decide which batch to send to my matches! These cookies sound amazing, I love the chocolate and spice combo!

  5. These look heavenly! I love a brownie like cookie and these are perfect for any holiday party too! :)

  6. I love that there is chipotle in here – these sound like my perfect cookie!

  7. I love chocolate cookies with a kick, and these look fabulous! Will have to try them this weekend.

  8. I made some spicy chocolate cookies recently and LOVED them. Totally not a cookie I thought I’d enjoy, but wow, it’s such a great combo!

  9. Looks like I need to get my hands on some chipotle powder immediately! These cookies sound amazing–and I bet they’re perfect with a cup of strong coffee.

  10. I have been craving a rich and fudge-like cookie and this are definitely going to fill that craving!  Loving the idea of chipotle in the mix.

  11. The Britney Spears of cookies–I love it!  They look fabulous!

  12. Oooh I absolutely love the addition of chipotle in these cookies. Subtle but a noticeable enhancement! (:

  13. These are amazing! I love the spice!

  14. I love a little spice with my chocolate. These look fantastic.

  15. They look incredible *mouthwatering*

  16. You know what I like? A good Mexican chocolate brownie. You know what I LOVE? These cookies! Best idea ever. These are getting baked, and stat!

  17. It’s like Mexican hot chocolate in a cookie–yes, please.  I posted a link to your recipe on my blog at

  18. I’m so intrigued. I can’t wait to try these.

  19. WOW these look yummy. I’ve put in a request to our resident baker at home (She’s the best!).

    I can’t wait to try them.

  20. I love spice with my chocolate, so I can’t wait to try these! And I’m love with the way you styled this photo. You should consider selling prints for people’s kitchens ;)

  21. WOW.  Just… WOW.  These were INCREDIBLE.  Deep, dark, and fudgy with that spicy heat at the finish.  The pairing of chocolate and chipotle is inspired genius.  Thank you, Lindsay.  Incidentally, you posted this on my birthday (11.19), so I’m going to consider this recipe my personal birthday gift from Love & Olive Oil!  It’s definitely one of my favorite cookie recipes now!  Awesome.

  22. These look so perfect :) I love the fun of the added spice!

  23. Made these today for Christmas packages. I totally didn’t eat half of them myself. *runs away*

    Seriously, though. I used a full teaspoon of chipotle powder and they were AMAZING. I love how the spicy sneaks up on you. Even without the chili powder they would be fabulous. Soft, fudgy, and just the right amount of sweet.

  24. I shall surprise to my family by making this recipe, my family is chocolate
    lovers! they are always interested in new scrumptious recipes!

  25. These cookies are awesome! I made them larger than the recipe. I used my 1/8 cup scoop. Therefore, I got 3 1/2 dozen. They did spread a lot so next time may go smaller. I baked these big cookies 14 minutes and then 2 more minutes with my convection fan. Centers were soft but set. I used chopped dark chocolate instead of chips and added 1/2 tsp ancho chili powder for a smokey flavor and 1/2 tsp of espresso powder because I like coffee paired with chocolate. Fantastic!!!

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