Good, rich chocolate flavour with just a hint of spiciness. If you want a more intense kick, you could always either add more chilies or supplement with a little ground cayenne. Cinnamon and vanilla also make nice additions if you have them.

Spicy Chocolate Cookie

Ingredients

• 1 fresh habanero chili
• 1 recipe Cookie Dough, slightly modified (see below)
• 1/4 c. brown sugar
• 60g (~1/2 c.) Dutched cocoa powder
• 1/2 tsp. ground cayenne (optional)

Directions

1. Preheat oven to 350°F (180deg;C).
2. Cut the chili in half.
3. Remove the seeds and pith from one half and cut the flesh into thin ribbons (chiffonade). Set aside.
4. Finely mince the other half of the chili (including all seeds and pith). Set aside.
5. Cream the butter with the sugar as usual for the cookie dough.
6. Beat in 1/4 c. of brown sugar along with the egg.
7. Add the minced habanero and mix well.
8. Next beat in the cocoa.
9. Because of the cocoa, you will have to reduce the amount of flour slightly. I find 240g to be a good amount of flour for this recipe. Mix in the flour until a homogenous-looking dough is formed.
10. Scoop out a portion of dough, roll it into a ball, and place it on a cookie sheet.
11. Press the ball flat and press a habanero ribbon or two into the top.
12. Repeat with remaining dough.
13. Bake cookies at 350°F (180°C) for ~10 minutes.
14. Let cool on try for 2 minutes, then remove to a wire rack to finish cooling.