Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Spicy Chocolate Cookies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 22, 2017 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs 25 mins Yield: 3 dozen Everything's nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd -- or just your coworkers -- on Cinco de Mayo. Ingredients 1 ½ cups unbleached all-purpose flour ¼ cup unsweetened Dutch-process cocoa powder 1 teaspoon ground cinnamon ½ teaspoon kosher salt ¼ teaspoon cayenne pepper 1 teaspoon baking soda 1 stick unsalted butter, room temperature 1 cup packed dark-brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 12 ounces semisweet chocolate (61 percent cacao), chopped (2 ⅓ cups) ½ cup turbinado sugar Directions Preheat oven to 325 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda. In a separate bowl, beat butter with brown sugar on medium-highspeed until light and fluffy, about3 minutes. Beat in egg and vanillauntil well combined. Reduce speedto low and beat in flour mixture untiljust incorporated. Stir in chocolate. Roll dough into 1-inch balls(each 1 heaping tablespoon).Gently roll each in turbinado sugarto coat; place 2 inches aparton parchment-lined baking sheets.Bake until surfaces crack slightly,11 to 14 minutes. Let cool 5 minuteson sheets, then transfer to awire rack and let cool completely. Armando Rafael Cook's Notes These cookies can be stored in an airtight container at room temperature for up to a week. Print