Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups Dutch-processed cocoa powder
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
3/4 teaspoon cayenne pepper
1/2 tablespoon cinnamon
1 1/2 cups butter, room temperature
2 cups sugar
1 tablespoon vanilla extract
2 extra-large eggs
8 ounces of high quality semi-sweet or bittersweet chocolate
(Ghirardelli or Lindt) in bar or chip form
Preparation
Preheat oven to 375 degrees.
In a small bowl, sift together the dry ingredients.
Cream the butter in the bowl of a stand-mixer with paddle attachment until smooth, about 1 to 2 minutes.
Add sugar to butter and beat until smooth, about 2 minutes, scraping down sides once or twice.
Add vanilla and eggs and beat until incorporated, about 1 minute.
Add the sifted dry ingredients in three equal batches, beating until incorporated after each addition. (Dough will be a little sticky but stiff.)
Drop by rounded tablespoon onto ungreased cookie sheet. Top each cookie with a chunk of semi-sweet or bittersweet chocolate (or 5 or 6 chips).
Bake for 9 to 11 minutes until firm to the touch.
Allow to cool to the touch before sampling, preferably with a glass of rich red wine!
(Cool for several hours on a rack to allow the chocolate on top to set before stacking to store. Can be made several days in advance.)
