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1
Preheat the oven to 350 degrees F.
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2
In a large bowl, mix together the flour, baking soda, and salt; set aside.
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3
In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth.
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4
Scrape the sides of the bowl as necessary to evenly cream it.
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5
Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute.
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6
Add eggs, vanilla and water.
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7
Beat at medium speed until combined, about 30 seconds.
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8
Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
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9
Add the flour mixture, scraping sides and bottom of the bowl as necessary.
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10
When well incorporated, add the chips and mix briefly, about 5 seconds.
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11
Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour.
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12
You can use an ice cream scoop to create large, even sized cookies.
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13
These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
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14
When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips.
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15
Place onto parchment-lined baking sheets, allowing space for the cookies to spread.
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16
Bake for 12 to 14 minutes.
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17
Remove the cookies from the oven when they are still a little underdone.
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18
Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment
