Baking ingredients all have their own personality. Some of them are over-sensitive, hardening and becoming unusable at slightest hint of oxygen (I’m looking at you, brown sugar). Some of them have a way of hiding in your cabinet and only appearing after you’ve bought a replacement (that would be molasses, as discussed here, and, oddly, Karo syrup). And others fall into the general category of “You Will Only Ever Have To Buy This Once Because It Is A Magical Never Ending Container” (obviously, this is baking powder and baking soda).

Until this week, I fully believed that cocoa powder was squarely in the last category. It seemed to be something that always existed in my cabinet without ever running out. It was a standby. And then, as I was checking ingredients for this recipe, I realized that what I had left in my container wasn’t going to cut it. I suppose there’s a first time for everything.

This recipe required a LOT of cocoa powder. I don’t think I’ve ever had to measure a full cup of it out before. It’s usually a tablespoon or two here and there. So that probably had something to do with it.

But it was totally worth it. Because this is probably the single recipe for which I’ve gotten the most positive feedback and requests. I made them on a whim on Tuesday, which was a snow day, and brought them to work Wednesday, and I think I won like 10 new followers based on that decision. (Hi new readers!)

And the kicker is I’ve been sitting on this recipe for almost 2 years. A classmate made them for a dinner in college, and I’ve had it sitting in my inbox since then. I don’t know what made me try them now, but if you are still in need of a recipe for the Super Bowl tonight, this is it.

First, whisk together the flour, cocoa powder, sea salt, baking soda, baking powder, and cayenne powder in a small bowl.

Then, in the bowl of a stand mixer, cream the butter until light and fluffy.

Add both sugars and beat until light and fluffy again.

While beating on low speed, add in the vanilla extract, and one egg at a time. Keep going until smooth.

Add about half of the flour mixture and mix until just combined. Then add the second half and mix until just combined.

Stir in the chocolate chips and chopped chocolate using a wooden spoon. As far as chili dark chocolate goes, Taza is the best, but I couldn’t find any. Fortunately, Lindt makes one as well.

Chill the dough in the freezer for an hour, or in the refrigerator overnight before moving on. This prevents the dough from spreading during baking, and makes for much easier handling.

Roll the dough into golf ball sized balls and place about 2 inches apart on a cookie sheet sprayed with Pam.

Bake at 375°F for 10 to 12 minutes, or until top just cracks. My oven has been doing strange things lately, so I had to keep a close eye on them, but essentially bake until they look done.

Transfer to a wire rack to cool. They have a great kick to them, so they are more of an adult cookie rather than kid cookie, but there’s nothing wrong with that!

Enjoy!

Chocolate Chili Cookies

Ingredients:

• 1 1/2 cups flour
• 1 cup cocoa powder
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons cayenne powder
• 3/4 cup unsalted butter, room temperature
• 1 cup brown sugar, packed
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 2 ounces dark chocolate with chili, chopped
• 5 ounces semisweet chocolate chips

Directions:

1. Whisk together flour, cocoa powder, sea salt, baking soda, baking powder, and cayenne pepper in a small bowl. Set aside.
2. In a stand mixer, cream butter on medium speed until light and fluffy.
3. Add both sugars and continue to beat until light and smooth again.
4. With the mixer on low, add vanilla extract and eggs, one at a time, beating until smooth.
5. Add half of the flour mixture and mix to incorporate before adding second half and doing the same.
6. Stir in the chocolate pieces with a wooden spoon.
7. Freeze dough for an hour.
8. Roll dough into golf ball sized balls and place about 2 inches apart on a cookie sheet sprayed with nonstick spray.
9. Bake at 375°F for 10 to 12 minutes or until edges harden and top begins to crack.
10. Remove to a wire rack to cool completely.