Mexican Chocolate Cookies

I've had a few requests for this recipe and want to get it on the blog. These cookies are wonderful because they are chewy inside/crunchy outside with layers of flavor, from chocolate to honey to cinnamon to toasted pecans. And the secret ingredient is chipotle powder - just enough to add a little heat. They are great for Christmas - all warm and sparkly. You can store the dough in the refrigerator for several days and bake as needed.

Mexican Chocolate Cookies (from www.cookiemadness.net)

2 cups all purpose flour

1/2 cup natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
3 tsp cinnamon
¼ tsp chipotle powder
¼ tsp nutmeg
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup honey
3 tsp pure vanilla extract
2 large eggs
1 12-oz. pkg semi-sweet chocolate chips
2 cups pecans, roughly chopped and toasted

Cinnamon sugar for coating:
½ cup granulated sugar
1 tsp cinnamon

Preheat oven to 375 degrees. Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.

In a separate large bowl, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time. Slowly incorporate dry mixture into batter. Stir in pecans and chocolate chips.

Chill batter in refrigerator for at least 15 minutes and up to overnight.. Roll into tablespoon-sized balls (1 ½ inches, +/-) and coat with cinnamon sugar coating, then place on cookie sheets that are greased or lined with parchment. Bake for approximately 10 minutes or until outer surface begins to crack. Place unused raw batter back in refrigerator between batches. Cool cookies on a wire rack before storing in an airtight container. Yields approximately 3 dozen cookies.