mexican chocolate cookies
Enjoy these soft, spicy cookies with a cup of hot coffee or tea. Makes a great afternoon pick-me-up!
1 stick unsalted butter
4 ounces good-quality unsweetened chocolate, coarsely chopped
1 cup packed light brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon chili powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
1 cup semisweet chocolate chips
Combine the butter and chocolate in a microwave-safe bowl and melt in the microwave in 30-second intervals, stirring between each. Set aside to cool to room temperature.
Meanwhile, cream together the sugars, vanilla and eggs. Stir in cooled chocolate until well combined.
Sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper in a medium-sized bowl. Stir into the chocolate mixture until incorporated. Fold in chocolate chips.
Drop or scoop 1 ½ tablespoon portions of cookie dough on parchment-lined baking sheets. Bake at 325’ F for 13-15 minutes, or until puffy. Remove from oven and slide with parchment onto a cooling rack. Serve warm or at room temperature. Store leftovers in an airtight container.
