Mexican Chocolate Cookies

These have been some of my favorite cookies for a long, long time. They have cayenne and black pepper in them, which, I’ll admit, does sound weird, but it gives them a wonderful, warm depth. When I make these especially for men, I always double the amounts of the peppers. They go nuts for them! It is a tad early to be thinking about Christmas, but they nicely round out a tray of assorted cookies, if you’re into that sort of thing! (Which I always am!)

Mexican Spice Cookies a.k.a. MAN Cookies

For my dear, late friend, Nick. I wish I could make these for you again.

6 tablespoons butter, softened

1/2 cup +1 tablespoon brown sugar

1/2 + 1 tablespoon sugar

1 cup flour

1/2 cup + 1 tablespoon cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

generous pinch CAYENNE pepper

generous pinch ground black pepper

1 teaspoon vanilla

1 egg

1 cup semi sweet chocolate chips

Frosty cups of ICE-COLD milk, for serving

Preheat the oven to 325 degrees. Prepare your baking sheets with parchment paper and set aside.

Cream together the butter, brown sugar and sugar.

Add the egg and vanilla and mix well.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, cayenne pepper, and black pepper.

Add the flour mixture to the butter mixture and beat until well incorporated.

Stir in the chocolate chips.

Pop the dough into the fridge for 30 minutes to chill.

Drop by rounded teaspoonsful onto the baking sheet, 12 per sheet. Smash the balls of dough fairly flat, they won’t really spread out on their own.

Bake for about 12 minutes or until the cookies are just set, but NOT HARD! Let them finish cooking for two minutes on the tray and then remove to cooling racks.

Serve with ice-cold milk and enjoy!

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