These cookies are a delicious blend of sweet, spicy and a little hot! If you love chocolate and enjoy a little spicy kick then these cookies are for you.
The cinnamon and chile powder add an unexpected twist to these crunchy chocolatey cookies that makes them perfect for any afternoon coffee break.
Here is how you can make your own.
You can find the basic recipe here. Start by preheating the oven to 400 degrees. Line a baking sheet with parchment or Silpat and set aside.
Sugar & Spice Coating: In a small bowl whisk together 1/4 cup of the sugar with the cinnamon and chile powder. Set aside.
Cookie Dough: In a medium sized bowl whisk together the sifted cocoa powder, flour, cream of tarter, baking soda and salt.
I added 1/2 teaspoon of espresso powder to this mixture. Espresso powder helps to bring out the chocolate flavor. (It is important to sift the cocoa powder so that there are no little nuggets in the batter.) Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and the remaining 1 1/2 cups sugar until light and fluffy.
Add the eggs and beat until well combined. I added in 1/2 teaspoon of vanilla extract for a little extra flavor.
Add the flour mixture and beat until combined and a dough forms.
The recipe calls for a tablespoon of dough per cookie, but I wanted larger cookies so I used a #24 cookie scoop. Scoop out the dough and form into a ball.
Roll the ball in the Sugar and Spice Coating and place on the prepared cookie sheet, leaving approximately 3″ in between each ball.
Bake the cookies for 7 to 8 minutes or until the center is set and cracks form around the edges. This will produce a crunchy edge with a softer center (check out my photo of the inside of the finished cookie).
The recipe calls for baking a full 10 minutes but I felt the cookies were a little too crisp. However if you like a really, really crisp cookie by all means bake for the full 10 minutes.
Transfer cookies to rack and cool completely before storing.