Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon ground nutmeg
- 1 cup unsalted butter (room temperature, 8 ounce)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup pecan nuts (toasted and chopped)
- 2 cups semi-sweet chocolate chips (dark)
- 2/3 cup dried cherries (chopped)
How to Make
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Step 1: Preheat oven to 375F. Line 2 baking sheets with parchment paper.
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Step 2: Mix flour, cocoa, baking soda, salt, cinnamon, chipotle and nutmeg together in a medium bowl and set aside.
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Step 3: In a large mixing bowl (or stand mixer with paddle attachment), using an electric mixer, beat butter, sugars, honey and vanilla on medium speed until creamy. Reduce speed slightly and add eggs, one at a time.
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Step 4: By hand, (or on lowest speed of mixer) incorporate the flour mixture into the butter mixture.
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Step 5: Stir in the pecans, chocolate chips and cherries.
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Step 6: Chill dough for 15 minutes.
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Step 7: Scoop up tablespoons of dough and shape into balls about 1 inch in diameter. Place 2 1/2 inches apart on baking sheets.
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Step 8: Bake 1 sheet at a time for about 10 minutes, or until cookies appear set. Cool on sheets for 5 minutes then transfer to a wire rack to cool completely.
We hope you enjoy this recipe!
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