Back when the Mayans used to prepare chocolate, they would mix peppers in to give it a little kick.? These cookies take a leaf from their book and use a similar technique, including a bit of cayenne!
Spicy Chocolate Cookies
1½ c all-purpose flour
¾ c unsweetened cocoa powder
½ tsp cinnamon
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ c (1 stick) unsalted butter
1 c brown sugar
1 large egg
1 tsp vanilla extract
1. Combine the first 6 ingredients in a medium bowl. Mix thoroughly with a whisk and set aside. In a mixing bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla extract and beat on high until fluffy, about 1 minute.? Gradually stir the flour mixture into the butter mixture until the butter is just incorporated.
2. Turn the dough out onto wax paper.? Use the paper to shape and roll the dough into a cylinder about 10 in. long and 1 to 2 inches in diameter. Wrap tightly in more wax paper, folding or twisting the ends to seal. Chill for at least 45 minutes or freeze until needed (up to 3 months).
3. Before baking, preheat oven to 375o
4. Let cool until the cookies are firm enough to be moved. Transfer to a rack to cool completely.
Makes about 2 dozen cookies