Directions

1. 1

   Preheat your oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, beat the softened unsalted butter with the granulated sugar on medium speed until the mixture is light, fluffy, and pale—approximately 3 to 4 minutes.

2. 2

   Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl with a spatula to ensure everything is fully incorporated.

3. 3

   In a separate bowl, whisk together the all-purpose flour, baking powder, cocoa powder, cayenne pepper, cinnamon, and salt until well combined and no lumps remain.

4. 4

   Reduce the mixer to low speed and gradually add the dry ingredients to the butter and egg mixture, mixing just until the dough comes together. Be careful not to overmix.

5. 5

   Using a rubber spatula, gently fold the semisweet chocolate chips and the chopped chipotle chili chocolate into the dough until evenly distributed.

6. 6

   Place the extra sugar for rolling in a shallow dish. Using a small ice cream scoop or two spoons, form the dough into rounded balls and roll each one in the sugar until lightly coated on all sides.

7. 7

   Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Using a small spatula, gently flatten each dough ball to about 1/4-inch thickness.

8. 8

   Bake for 12 to 13 minutes, until the edges are set but the centers still appear slightly soft. Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes to firm up slightly.

9. 9

   Transfer the cookies to a wire cooling rack and allow them to cool completely before serving. Store in an airtight container for up to 5 days.