With a combination of cinnamon, cayenne pepper and bittersweet chocolate, these hot chocolate cookies are both spicy and sweet with a good kick.
- 1–1/2 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1 cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips, roughly chopped
- 1/2 cup turbinado sugar
- Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, cinnamon, salt, cayenne and baking soda.
- In a large bowl, use an electric mixer on medium-high speed to cream the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract. Mix in the dry ingredients on low speed until the dough is just combined. Fold in the chocolate chips.
- Roll the dough by the heaping tablespoon to create 1-inch diameter balls. Roll the balls in turbinado sugar before placing on the sheet pan 2 inches apart. Bake the cookies for 11-14 minutes until the tops are cracked. Cool for 5 minutes on the sheet pan before transferring to a wire rack.
- Once cooled completely, store in an airtight container.
Adapted from Martha Stewart