1 stick (4 oz.) butter4 oz. unsweetened chocolate, chopped1 c. packed light brown sugar1/2 c. granulated sugar2 tsp. vanilla extract2 large eggs1 1/2 c. all purpose flour1/2 c. unsweetened cocoa powder1 tbsp. ground cinnamon1 tsp. chili powder1/2 tsp. baking soda1/2 tsp. kosher salt1/4 tsp. cayenne pepper1 c. semisweet chocolate chips
Preheat oven to 325*Over a double boiler, melt together butter and unsweetened chocolate, once completely melted, remove from heat and set aside.In the bowl of a stand mixer with the paddle attachment, beat brown sugar, granulated sugar, vanilla extract and eggs on low speed until combined.Add chocolate/butter mixture and beat until combined. Stop mixer, add cocoa powder, cinnamon, chili powder, salt, baking soda and cayenne.Beat until just incorporated, stop mixer.Add flour, beat until all flour is absorbed, about 15 seconds, then add chocolate chips and beat until distributed, about 10 seconds. Line a baking sheet with parchment paper, scoop dough in heaping tablespoons full onto cookie sheet about 2" apart. Bake in the center rack, one sheet at a time, for 14 minutes.Cookies should be puffy and soft, but set. Remove from the oven and cool for 5 minutes, then transfer to a wire rack and cool to room temperature.
Yield 2 dozen cookies