"A Mexican-inspired blend of cinnamon, black pepper and cayenne adds a subtle heat and unique flavor to these classic double-chocolate chip cookies. Try them as an after dinner treat with coffee, a glass of port or a chocolate stout...."
INGREDIENTS
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup granulated sugar
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1/2 light brown sugar
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1 egg
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1-1/2 teaspoons vanilla extract
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1-1/2 cups all-purpose flour
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1/4 cup unsweetened cocoa powder
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon cinnamon
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1/4 teaspoon freshly ground black pepper
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1/8 to 1/4 teaspoon cayenne (see notes)
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3/4 cup semisweet chocolate chips