I’m often asked if I make cookies other than my special sugar cookies. I always say I do, but not to sell, being the perfectionist that I am, I don’t want to give someone a mediocre cookie. I like to be consistent in making delicious sweets! I may have found a recipe that I want everyone to try! Here is the original recipe. At first I was a little skeptical, I mean there is cayenne pepper and chili powder in this recipe! I did tone it down, I did half of the measurements for the spices. Below is the recipe and measurements that I used. It looks a little intimidating, but it is much easier than I thought and of course delicious!





1 stick (4 ounces) unsalted butter

4 ounces good-quality unsweetened chocolate, coarsely chopped

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon ground cinnamon

1/2 teaspoon chili powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper (a little less)

1 cup semisweet chocolate chips


Preheat the oven to 325 degrees F.


In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth. Cool the chocolate mixture to room temperature.


In the bowl of a stand mixer fitted with the paddle attachment (or a hand-held mixer), beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains. Fold in the chocolate chips with a rubber spatula or wooden spoon.


Working in two batches, scoop 12 balls of dough (preferably using a small ice cream scoop with a spring handle, about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie. Bake the cookies, one pan at a time, for approximately 10-11minutes, rotating the pan halfway through cooking time. The cookies should be puffy and still fairly soft when removed from the oven.


Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes. Cookies can be stored in airtight container for up to three days, but I prefer them on the day they are baked.