Cookies are the perfect accompaniment to a cold glass of milk. Bake a batch this holiday season and share with family, neighbors or at a cookie swap. We promise they won’t last long.<...
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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