Mexican Chocolate Chili Cookies

[nverland]

Mexican Chocolate Chili Cookies

Ingredients
1 1/2 cups pastry flour
1 cup Dutch-process cocoa powder
2 tsp flaky sea salt or kosher
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp cayenne powder
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, room temperature
2 tsp pure vanilla extract
2 eggs
2 discs Tazo Chipotle Chili Chocolate, chopped (or about 3 oz another spicy, dark chocolate)
4 oz bittersweet chocolate chunks

Directions
Heat oven to 375°.
Whisk flour, cocoa, salt, baking soda, baking powder and cayenne together in a bowl.
In a stand mixer fitted with the paddle attachment cream butter until pale and fluffy. Scraping down bowl as needed, cream in sugars until smooth and fluffy again, about 3 minutes.
On low speed, add in vanilla and one egg at a time, scraping as needed, until incorporated. Add in half the flour mixture on low and mix to incorporate before adding the other half. Mix until just incorporated and then stir in the chocolate with a wooden spoon. Batter will be very thick.
You can either refrigerate the dough for 12-24 hours, freeze the dough for about 1 hour, or bake them straight away. Chilling will help to avoid excessive spreading.
Roll them into golf ball sized balls and space them about 2″ apart on a parchment/silipat lined or greased baking sheet. Bake 12-16 minutes. Let cool briefly and then remove to a rack to finish cooling.
Store in an airtight container, and unused dough can be frozen or kept in the fridge for up to 72 hours.
Makes approx 2-3 dozen cookies.