Tex Mex Chocolate Cookies

• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder natural, natural is key - don't use Dutch or European Style
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1/4 teaspoon chipotle powder
• 1/4 teaspoon nutmeg
• 1 cup unsalted butter softened, 2 sticks
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar packed
• 1/4 cup honey local honey if available
• 3 teaspoons pure vanilla extract
• 2 large eggs
• 12 ounces semi sweet chocolate chips
• 2 cups pecans roughly chopped and toasted
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon

1. Preheat oven to 375 degrees.
2. Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
3. In a separate large bowl using an electric mixer, cream butter with sugars, honey and vanilla extract. Add eggs, one at a time and beat just until incorporated. Gradually stir (do not beat) flour mixture into batter. Stir in pecans and chocolate chips.
4. Chill batter in refrigerator for approximately 15 minutes. Roll into tablespoon-sized balls (1 1/2 inches, +/-) and coat with cinnamon sugar coating, then place on cookie sheets that are greased or lined with parchment or silpat.
5. 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.

flour, cocoa powder natural, baking soda, salt, cinnamon, chipotle powder, nutmeg, unsalted butter, sugar, light brown sugar packed, honey local honey, vanilla, eggs, chocolate chips, pecans, granulated sugar, cinnamon

Taken from www.yummly.com/recipe/Tex-Mex-Chocolate-Cookies-1675097 (may not work)