Dense, dark nuggets with unexpected heat from cayenne and black pepper, these chonky darlings will warm you from the inside out.
1½ cups flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon black pepper, freshly ground
¼ teaspoon cayenne pepper
¾ cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1/3 cup cocoa nibs
In a small bowl, whisk together the flour, cocoa, salt and spices and set aside. In a separate mixing bowl, cream the butter and the sugar until fluffy, then add the egg and vanilla and mix until thoroughly combined. Add the dry ingredients and mix until almost all incorporated. Add the cocoa nibs and continue to mix until just combined. Refrigerate dough for at least 30 minutes.
Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside. Pinch off pieces of the chilled dough and roll into 1-inch balls. Place balls about 2 inches apart on the prepared baking sheet. Press a fork firmly into the top of each cookie to create indentations and slightly flatten each ball. Bake for 8 to 9 minutes, watching carefully to prevent burning. Remove to rack and cool. Makes about 3 dozen cookies.
About the author
Amber Turpin and Jessica Tunis live with their respective families in the green folds of the Santa Cruz Mountains. They share a love of food and writing, adventure and good company. Their collaborations on these pages are a natural extension of many good times spent together, gathered in kitchens and backyards near and far.
