These chocolate chip cookies are inspired by Chocolove XoXoX candy bars. Ancho & Chipotle chilies + tart dried cherries brings these cookies to an entirely different, heavenly & gourmet level.

  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 2 sticks unsalted butter
  • 2 eggs
  • 1 tsp Rodelle Gourmet Vanilla Extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 3.2 ounce bar Chocolove XOXOX Chilies & Cherries in Dark Chocolate bar
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line two baking sheets with parchment.
  3. Using a sharp knife, dice the chocolate bar into chip size pieces.
  4. Cream the sugars and butter in the bowl of a mixer fitted with a flat paddle. Beat until it has a light texture, approx. 5 minutes at medium speed.
  5. Add the eggs to the creamed mixture one at a time. Add the Rodelle Gourmet Vanilla Extract.
  6. Stir the dry ingredients together.
  7. Add to the creamed mixture.
  8. Incorporate the chocolate chips.
  9. Wrap the dough in parchment paper and roll into a log (the diameter of the log will be the approximate diameter of the finished cookies). Wrap the paper tightly and twist the ends to close. Chill until completely firm.
  10. When ready to bake, cut the log into ½ inch slices and arrange on the baking sheet.
  11. OR: Spoon the dough directly onto the parchment covered baking sheets, using a heaping tablespoon for each cookie.(This method creates thin, chewy cookies).
  12. Bake for 10 to 12 minutes.