IMG_1997preheat oven to 325 degrees F.


1 stick of unsalted butter.

4 oz. good quality unsweetened chocolate coarsely chopped. ( I use Bakers chocolate-each square is an oz.)

1 cup , packed light brown sugar.

1/2 cup sugar.

1 Tbsp. Vanilla

2 large eggs.

1 cup all-purpose flour.

1/2 cup unsweetened cocoa powder.

1 Tbsp. cinnamon.

1/4 tsp. cayenne.

1 tsp. chili powder.

1/2 tsp. baking soda.

1/2 tsp. salt.

1 cup semi-sweet chocolate chips.


  1. In a small pot melt the butter and chocolate together, whisking until glossy and smooth. Do this over medium to low heat. Cool the chocolate to room temp.
  2. In a large bowl, beat the brown sugar, white sugar, vanilla and eggs until well combined. Pour in the cooled chocolate and continue to mix until ingredients evenly distributed.
  3. 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.
  4. Fold in the chocolate chips .
  5. Using a small ice cream scoop, scoop about 2 Tbsp of dough into balls and place on a parchment (or silpat) lined cookie sheet, leaving at least 1 1/2 inches of space between cookies. ( I use my hand to flatten balls slightly)
  6. Bake  the cookies ,one pan at a time, for 14 minutes. The cookies will be puffy and still fairly soft when out of the oven. Let cool on drying rack.
  7. Recipe adapted from the Cooking Chanel.