1/4 cup Good quality processed cocoa, plus 2 tablespoons
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar (I use coconut sugar)
1 large egg
1 teaspoon vanilla extract
1 cup chopped good quality dark chocolate
Preheat oven to 180 degrees C. Line a baking sheet with 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. Don’t overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.