Blend the butter and sugar until it’s light and fluffy. Then beat in the eggs and vanilla
In a separate bowl, combine the flour, cocoa, baking soda, chipotle powder, and salt.
Blend the dry mixture a little at a time into the wet on. Stir in the chips afterward. Sure the recipe says the chips are optional. But who are we kidding? No one’s going to not use the chips. That would be madness. Madness, I tell you!
Drop each cookie onto a prepared cookie sheet one spoonful at a time, leaving a couple of inches between each one. Bake for 8-9 minutes. The cookies will puff up in the oven and flatten out as they cool.
Let the baked cookies cool slightly before removing them from the cookie sheet and onto a wire rack to finish cooling.
