4 egg whites, well-beaten

1 c. corn syrup

4 t. vanilla

3 sticks butter

1 1/2 c. sugar

3 1/2 c. flour

3/4 c. cocoa powder

1 T. chipotle chili powder

2 t. baking soda

1/2 t. salt

In a small bowl, combine egg whites, corn syrup and vanilla and whisk to blend well. Set aside.

In a large mixing bowl, cream together the butter and sugar until smooth and fluffy. Add the corn syrup mixture and beat until blended.

In a large measuring cup or small bowl, mix together the flour, cocoa powder, chipotle chili powder, baking powder and salt. Add to butter and sugar mixture and beat just until blended. Chill for 30 min. to allow dough to set.

Preheat oven to 375º F

Roll the dough into balls and roll balls in chipotle sugar (proportions: 1/2 t. chipotle powder for every T. of sugar) to coat. Place on baking tray lined with parchment paper and bake for 12 min., until cookies are puffed and cracked. cool on tray for 6 min. before removing to a wire rack to cool completely.

Small-Batch Baking for Chocolate Lovers by Debby Maugans, p. 136

Yield: 109 cookies

Optional: roll balls in 1/2 c. chopped pecans after rolling them in the chipotle sugar