Spicy Chocolate Cookies

We used our Natural Non-Alkalized Cocoa Powder and 72% Zamora, Amazonia Dark Chocolate to make these melt-in-your-mouth cookies with just the right amount of kick.

Yields about 3 dozen

from Martha Stewart

1 1/2 cups unbleached all-purpose flour
1/4 cup Askinosie Natural Cocoa Powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 stick unsalted butter, room temperature
1 cup packed dark-brown sugar
1 large egg, room temperature
2 1/3 cups or 12 oz. chopped pieces of any Askinosie Chocolate bar-- 72% Zamora, Amazonia Dark Chocolate Bar
1/2 cup turbinado sugar

Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda.

In a separate blow, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated. Stir in chocolate.

Roll dough into 1-inch balls (each 1 heaping tablespoon). Gently roll each in turbinado sugar to coat; place 2 inches apart on parchment-lined baking sheets. Bake until surfaces crack slightly, 11 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.