I originally made these for a holiday cookie swap with my friends. Unfortunately, that left just a few for me and my family. I finally got around to making them again. The texture of these cookies is just the right level of softness, and when paired with the spicy flavor, ensures that this cookie is going to be making many appearances in the future.
Recipe from Serious Eats (http://www.seriouseats.com/recipes/2010/12/spiced-brookies-clinton-street-baking-co-company-recipe.html)
1 tablespoon canola oil
1 tablespoon butter
2 cups semisweet chocolate chips
3/4 cup brown sugar
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1. Preheat oven to 350 F
2. Melt oil, butter, cinnamon, cayenne pepper and chocolate in a double boiler. Let mixture cool.
3. In another bowl, whisk eggs, brown sugar and vanilla until combined.
4. Fold chocolate mixture into egg mixture.
5. In another bowl, whisk together flour, baking powder and salt. Add flour mixture to chocolate mixture until combined.
6. Freeze batter until it sets and hardens slightly, about 10 minutes.
7. Line 2 cookie sheets with parchment paper. Use a tablespoon to make 24 cookies.
8. Bake for 11-12 minutes, until tops look dry and cracked.
8. Cool completely and garnish with powdered sugar (because really, everything looks better with powdered sugar).