Cindy’s Spicy ‘Hot’ Chocolate Cookie

Don’t forget to try these with ice cream!
Cindy H

Ingredients

1 cup butter or margarine (The taste won’t be affected, so feel free to use margarine if you need the cookies to be pareve.)
1 cup sugar
1 cup brown sugar
2 extra-large eggs
2 cups all-purpose flour
1 cup cocoa powder (Dutch process cocoa powder preferred)
1 teaspoon baking soda
1 teaspoon cayenne pepper (If you want a spicier cookie, you can add a little more cayenne pepper for an extra kick.)
½ teaspoon salt
1 cup premium chocolate chips

Red sanding sugar (optional) (We like to use red sanding sugar, or something similar, to denote that you are biting into a spicy cookie and not a regular chocolate cookie.)
Preheat the oven to 350 degrees. Cream the butter and both sugars until fluffy. Add the eggs and blend well. Add the cayenne pepper, cocoa powder, baking soda and salt and blend well. Be sure to blend completely so that the heat from the cayenne pepper is evenly distributed.
Add the flour and blend just until combined. Fold in the chocolate chips.
Use an ice cream scoop to scoop the dough onto a lightly greased cookie sheet. For larger cookies, like the ones we serve at Ali’s Cookies, use a 3-ounce scoop. Chill the dough for at least an hour.
If desired, top the dough with red sanding sugar before baking. Bake 10 to 12 minutes, turning the cookie sheet halfway through to ensure even baking. The cookies will just start to crack on the top when they are done.
Let cool and enjoy. And don’t forget to try them with the ice cream