Double Chocolate Cookies with Cayenne

Ingredients (Makes about 24 cookies using a 1-ounce scoop)

  • Unsalted butter - softened, 1 stick (113 grams)
  • Brown sugar 1/3 cup (71 grams)
  • Granulated sugar, 1/2 cup (113 grams)
  • Egg - large, 1 each (50 grams)
  • Vanilla extract - 1 tsp. (5 grams)
  • All purpose flour - 1 3/4 cup (206 grams)
  • Cocoa powder 1/3 Cup + 2 Tbsp. (43 grams)
  • Baking soda 3/4  tsp. (3 grams)
  • Salt - 3/4 tsp. (3 grams)
  • Cayenne pepper 1/8 tsp. 1 gram
  • Chocolate chips - 1 and 1/2 cups (340 grams)


  1. Preheat oven to 350 ºF and set convection feature if available. Prepare two baking sheets with parchment paper if desired and have portion scoop handy.
  2. Cream with a beater or paddle attachment the softened butter and sugar together for about 2 minutes or until slightly light and fluffy consistency. Add the egg and vanilla, cream smooth. Scrape down the sides of the bowl often for proper consistency.
  3. Sift the dry ingredients and then add to the butter-egg mixture. Mix until just smooth. Stir in the chocolate chips by hand.
  4. Scoop firm, compacted level portions of the cookie dough onto the cookie sheets allowing 1 1/2 inches of space between them to allow for spread. Scoop only 6 cookies for a 9-by-13-inch baking pan. Flatten each to the thickness slightly higher than the size of the chocolate chips. Bake for about 8 minutes or until spread out slightly, the top shows cracks, the outer edges form a crust and the center is still soft. Allow to cool before transferring to serving platters or cookie tins. Enjoy!

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