- 2 1/4 C flour
- 1/2 C unsweetened cocoa powder
- 1 T baking powder
- 1 t baking soda
- 1/2 t salt
- 8 oz unsalted butter, room temperature
- 1 3/4 C sugar
- 2 large eggs
- 2 t cinnamon
- 1/2 t chili powder (optional)
Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Credits: Adapted from Cleanse Your Palate
31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.
19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.
A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.