Ingredients
1 1⁄2 cups flour
1⁄4 cup unsweetened cocoa powder (dutch process)
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
1 teaspoon baking soda
1⁄2 cup unsalted butter
1 cup dark brown sugar (packed)
1 egg (room temp)
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate (61% cacao chopped, 2.3 cups)
1⁄2 cup turbinado sugar (optional)
Instructions
1. Preheat oven to 325. Whisk together flour, cacao, cinnamon, salt, cayenne, and baking soda.
2. In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 min. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated.
3. Roll dough into 1-inch balls (each 1 heaping teaspoon). Gently roll each in turbinado sugar to coat. Place 2 inches apart on parchment lined baking sheet. Bake until surfaces crack slightly, 11 to 14 min. Let cool 5 min on sheets. Then transfer to wire racks.
