Spicy mexican hot chocolate cookies

1. In a heatproof bowl set over simmering water, melt the butter and chocolate together, whisking until glossy and smooth.

2. Cool the chocolate mixture to room temperature.

3. In the bowl of a stand mixer beat the brown sugar, granulated sugar, vanilla extract and eggs on low speed until well combined. Pour in the cooled chocolate and continue to mix.

4. In a medium bowl sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne pepper. Add the dry ingredients to the chocolate batter and mix on low speed until just combined.

5. Fold in the chocolate chips

6. Scoop 12 balls of dough, about 1 1/2 tablespoon size, onto a baking paper lined pan.

7. Bake the cookies for approximately 14 minutes,

8. Immediately slide the cookies, still on the baking paper, onto a wire cooling rack. Cool just a bit before serving, 5 to 10 minutes.

9. Cookies can be stored in airtight container for up to three days,