These fudgy cookies have an extra kick thanks to cayenne pepper and chunks of chili chocolate.
Course Dessert
Cuisine American
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 24cookies
Calories 176
Author Annalise Sandberg
Ingredients
¾cupunsalted butter, at room temperature (169 grams)
1cuppacked light or dark brown sugar(213 grams)
½cupgranulated sugar(100 grams)
2large eggs
1teaspoonvanilla extract
2cupsall-purpose flour(240 grams)
⅔cupcocoa powder(56 grams)
½teaspoonground cinnamon
1teaspooncayenne pepper
½teaspoonsalt
⅔cupbar chili chocolate, chopped (1 3-ounce, 85 grams)
Coarse sugar, for rolling (optional)
Instructions
Preheat oven to 350°F. Line a sheet pan with parchment paper or a silicone mat.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium high speed until pale and creamy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
In a separate bowl, stir together the flour, cocoa powder, cinnamon, cayenne pepper and salt. Add to the mixer and mix until combined. Stir in the chopped chili chocolate. The dough will be very thick.
Roll into rounded tablespoons and roll in the coarse sugar, if desired. Place on the prepared sheet and press down on the rounds so that they have a flat top. Bake until tops are cracked and edges are set, 8-10 minutes. Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an air-tight container at room temperature for up to 5 days.