Spicy Mexican Chocolate Cookies

Directions

1. Preheat the oven to 325 degrees F.
2. Melt the butter and chocolate together in the microwave in 30 second increments, whisking between each interval.Cool the chocolate mixture to room temperature.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined.
4. Pour in the cooled chocolate and continue to mix until the ingredients are evenly distributed.
5. In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper.
6. Add the dry ingredients to the chocolate batter and mix on low speed until just combined and no visible flour remains.
7. Fold in the chocolate chips with a rubber spatula or wooden spoon.
8. Working in two batches, scoop 12 balls of dough (about 1 1/2 tablespoon size) onto a parchment-lined sheet pan, leaving at least 1 1/2 inches of space between each cookie.
9. Bake the cookies, one pan at a time, for approximately 14 minutes, rotating the pan halfway through cooking time.
10. The cookies should be puffy and still fairly soft when removed from the oven.
11. Immediately slide the cookies, still on the parchment paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes.