Chocolate Chunk Cookies

These cookies are reminiscent of a good cup of Mexican-style hot chocolate. Feel free to add more cayenne pepper (or leave it out altogether). Every chocolate lover will enjoy dipping these chocolate chunk cookies in a glass of milk while they are still warm. We love them straight out of the freezer as well.
By / Photography By D. Lucas Landis | December 11, 2015

Instructions

Yield: About 3 dozen

Cream the sugar and butter for 3–5 minutes, until light and fluffy. Add the dark chocolate, milk, egg and vanilla and beat again until smooth.

In a separate bowl, mix the cinnamon, cayenne, flour, baking powder and salt with a fork until well mixed and uniform in color. Slowly add this mixture to the wet ingredients until well blended. Stir in the chocolate chunks with a wooden spoon or spatula. Chill for 2–3 hours.

Preheat oven to 375°. Use a cookie scoop to roll the cookies into balls. Drop each one in the powdered sugar. Tap off the excess sugar and place on a parchment-lined baking sheet. Bake for 12–14 minutes. Use a fork to press down and slightly flatten the cookies halfway through the baking time.

Remove from oven and allow to cool on the pan for 5 minutes. Move to a cooling rack. Eat within 1–2 days, or store in the freezer.

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Ingredients

  • 1 cup sugar
  • ½ cup butter, room temperature
  • 4 ounces dark chocolate, melted
  • 2 tablespoons whole milk
  • 1 egg
  • ¾ teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon cayenne powder
  • 2 cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chunks (milk, dark or semi-sweet)
  • ¼ cup powdered sugar
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