This is one that Michelle has been bugging me to post about for quite some time. These cookies were a bit out of the ordinary for a chocolate chip cookie, which can be hard to do. Who would've thought that adjusting the seasoning ever so slightly would create a whole different experience? I really liked these cookies and not only for their spiciness. The texture of them was fantastic as well. So if you're tired of the same old same old, add some heat to your cookies and make them hot and spicy.
3/4 C packed dark brown sugar 1/2 C granulated sugar 2 large eggs at room temperature 1 tsp vanilla 2 tsp cinnamon 1/4 tsp cayenne pepper 2 C + 2 Tbs all-purpose flour 3/4 tsp baking powder 1/4 tsp kosher salt 1 1/2 C bittersweet chocolate chips or chunks
Move the oven rack to the middle position and preheat to 325 degrees.
Cream the butter and 2 kinds of sugar together until light and fluffy. Add the eggs one at a time and mix till combined after each addition. Add the vanilla, cinnamon and cayenne pepper, mixing until combined.
In a separate bowl, whisk the flour, baking powder and salt together. Add it to the butter mixture and mix until just combined. Add the chocolate chips and stir in by hand.
Scoop roughly 1/4 cup of batter for each cookie onto a baking sheet (it’s okay if the balls are jagged) leaving enough room for them to spread. Bake 1 sheet at a time for about 12-15 minutes each or until the edges are set, but the middle is still soft. You may need to experiment with your oven to figure out the perfect cooking time. As these cookies bake, they go from chewy to cakey to crisp, so you can change their characteristic by the amount of time you bake them for.
To get the chewy center, allow them to cool on the pan (not on a rack).