Ingredients
1 1/4
cups Gold Medal™ All-Purpose Flour
1/4
cup unsweetened baking cocoa
1
teaspoon ground cinnamon
1/2
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/2
cup butter, cut into pieces
1
cup semisweet chocolate chips
3/4
cup granulated sugar
2
eggs
2
teaspoons vanilla
3
tablespoons Demerara (raw) sugar
Preparation
Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
