Dark Chocolate Chili Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1/2 tsp Cayenne pepper, ground
  • 1/4 tsp Cinnamon, ground
  • 1/4 cup Dutch processed cocoa
  • 1/2 cup Granulated sugar
  • 1 cup Lindt excellence chili dark chocolate
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on twopeasandtheirpod.com

Description

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/4 cup Dutch processed cocoa, plus 2 tablespoons
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped Lindt EXCELLENCE Chili dark chocolate

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside. In a medium bowl, whisk together flour, baking soda, salt, cocoa, cayenne pepper, and cinnamon. Set aside. With a mixer, cream butter and sugars together until smooth. Add in egg and vanilla and mix until combined. Gradually add flour mixture and beat until just combined. Stir in the chili chocolate chunks. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Dont overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely. Note-store cookies in an airtight container for up to 4 days. You will need 2 (3.5 oz) Lindt EXCELLENCE Chili bars for this recipe. You wont use all of the second bar for the cookies, but you can save the rest for eating!