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February 05, 2021 1 Comment
Rated 5.0 stars by 1 users
4 to 8
I love the way our sweet heat Honey Habanero interacts with chocolate and creates a truly extraordinary flavor.Seriously the best cookies I have ever had. Think of a sweet chocolatey snickerdoodle with a hint of heat in the background. We cannot wait for you guys to try these!
1 1/2 C white sugar + separate 1/4 C sugar
1 C softened butter
1 tsp vanilla extract
1/2 tsp sea salt
2 tsp cream of tartar
1 tsp baking soda
1 Tbsp Gindo’s Honey Habanero
1/2 C unsweetened cocoa pwd
1 tsp gr. cinnamon + separate 1/2 tsp
2 1/4 C all purpose flour
1 C semisweet chocolate chips
Preheat oven to 375º and line 2 baking sheets with parchment paper
Beat 1 1/2 C sugar, butter, vanilla and salt together in a bowl until fluffy. Beat in eggs, add cream of tartar and baking soda. Beat in cocoa powder, cinnamon and Gindo’s Honey Habanero. Slowly beat in flour. Turn off mixer and fold in chocolate chips.
Mix 1/4 C sugar and 1/2 tsp cinnamon together in a bowl.
Roll heaping Tbsps of dough into balls and roll balls in the cinnamon sugar mixture and place evenly spaced on baking sheet.
Bake in preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheet and enjoy!!
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