Cocoa, cinnamon, cayenne, and chili spices come together forming the perfectly sweet dessert with a spicy kick. Pairs well with coffee, especially the Chile Mocha from Starbucks.
Author: Holly McCarthy
2cupsbittersweet chocolate chips
1 cupunsalted buttersoftened to room temperature
1 3/4cupbrown sugar
2 1/2cupsall-purpose flour
1 1/2tspbaking soda
4 1/2tspchili powder
In the mixing bowl combine the butter, vanilla, and 1 cup brown sugar. Beat on medium speed until fully combined and creamy.
In a separate bowl, combine the dry ingredients: flour, cocoa, baking soda, 1 1/2 teaspoons chili powder, espresso powder, 1 tsp cinnamon, and 1/2 teaspoon salt. Mix together using a whisk.
Slowly add in the dry ingredients and eggs alternating between the two. Mix on low speed until fulling incorporated (about 1-2 minutes). Fold in the bittersweet chocolate chips. Refrigerate the cookie dough for 15 minutes to overnight.
When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment or foil.
In a small bowl combine the seasoning: 3/4 cup brown sugar, 1 tbsp chili powder, 1 1/2 tsp paprika, 1 tsp cayenne pepper, 1 tbsp cinnamon. Set aside.
Roll 1 inch balls of dough and then roll the balls in the bowl with the seasoning.
Place season-covered balls of cookie dough on the baking sheet leaving about 2 inches of space in between. Bake for 15 minutes in the preheated oven. When done, place the cookies on a rack to cool.
Repeat until out of cookie dough or save it for another day.
Serve with milk or coffee, and no warning of the spice. A little humor in the kitchen is good for the soul.
There will be left over seasoning after rolling the cookies. Save it for your coffee in the a.m. or maybe...rub it on a pork loin. It's versatile.