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INGREDIENTS
- 1 1/2 cup all-purpose flour
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3/4 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
PREPARATION
- In a small bowl, sift together flour, cocoa powder, baking powder, salt, cinnamon, allspice, black pepper, and cayenne pepper.
- In a large bowl, cream together butter and sugar until well combined. Add egg and vanilla and mix until light and smooth.
- Slowly add dry ingredients to the wet and mix until just combined.
- Chill dough in refrigerator for 30 minutes.
- Roll chilled dough into two logs about 3 inches in diameter and wrap them tightly with plastic wrap.
- Freeze dough logs for 1-2 hours or until frozen through.
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Remove dough from freezer and slice into rounds about ½ inch thick, then arrange on the prepared baking sheet.
- Bake cookies for 9-11 minutes. Cookes will continue to firm up as they cool!
- Allow cookies to cool, then store in an airtight container.
