Slightly Sparkly, Somewhat Spicy Cookies

So I'm determined to change some people's minds about spicy + chocolate. This is a concept that pretty well developed in the food world, but completely weird to most people I've met. Okay, so maybe a chocolate malt with Sriracha in it wasn't the best introduction. But these cookies are. These were pretty much the first thing I baked with cayenne and chocolate in it, and I must say, I'm totally addicted to the combination. 

I...made a mess. 

In my opinion, the darker cocoa you can get, the better (Hershey's Special Dark is great, but I didn't have any) and you can vary the amount of cayenne pepper for a milder cookie, or one with more heat. I wish I had added more. Also a bit irritated with myself for forgetting to grab some pepper from the cafeteria. Don't leave it out if you can help it, it really adds something. 

So delicious. A bit labor intensive, yes, but everyone will love you. 

Recipe courtesy of Under The High Chair

Mayan Chocolate Sparklers

Topping:

½ cup granulated sugar 

1 tsp ground cinnamon 

Cookies:

¾ cup vegetable shortening 

½ cup unsalted butter, softened 

¾ cup granulated sugar 

¾ cup brown sugar, packed 

2 large eggs 

1 tsp pure vanilla extract 

1 ¾ cups all-purpose flour 

1 ¼ cups cocoa powder 

1 tbsp ground cinnamon 

2 tsp baking soda 

¼ tsp salt 

¼ tsp ground black pepper 

1 pinch ground cayenne pepper 

1 cup semi-sweet chocolate chips 

Preparation:
Preheat oven to 350ºF . Line cookie sheets with parchment paper.

Topping:
Combine sugar and cinnamon for topping.

Cookies:
Beat shortening, butter, sugars and vanilla until creamy. Beat in eggs, one at a time. 
Sift together flour, cocoa, cinnamon and baking soda. Stir in black pepper, salt, and cayenne pepper. 
Gradually add dry ingredients to butter mixture, beating after each addition. Stir in chocolate chips.

Roll in 1” balls, don’t flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2” apart.
Bake 7-10 minutes. Cookies should still be soft in center. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack.