I have made a similar cookie with powdered sugar instead of the spices. If you have tried my Mexican brownies (OK Aaron Sanchez's Mexican brownies) you have experienced the chocolate and pepper combination that is out of this world. Time permitting, this may be in my Christmas cookie line up this year.
12oz. semi sweet chocolate, divided
3/4 C. flour
2 tsp. cinnamon
1 tsp. ancho chile powder
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. butter, softened
1/2 C. granulated sugar
1/4 C. firmly packed brown sugar
2 eggs, lightly beaten
2 tsp. vanilla
Melt 8oz. of the chocolate as directed on the package. Set aside. Coarsely chop remaining chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in a small bowl.
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Add melted chocolate, beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded teaspoons 1 1/2 inches apart on a parchment lined baking sheet.
Bake in a preheated 375 degree oven about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment to wire rack and cool completely. Makes 3 1/2 dozen.
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