Velvety Mexican Chocolate Cookies With Dark Chocolate Glaze

• 1 3/4 cups of all purpose flour
• 1/2 cup cocoa
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp cayenne
• 3/4 tsp cinnamon
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 sticks of melted butter, cooled to luke warm or room temperature
• 1 egg + 1 yolk
• 1 1/2 tsp vanilla extract
• For Chocolate Glaze:
• 4 oz bittersweet chocolate
• 4 T butter
• 2 T light corn syrup

1. Preheat oven to 325. Melt butter and allow to cool to about room temperature.
2. Meanwhile, whisk together flour, cocoa, salt, baking soda, cayenne and cinnamon.
3. In electric mixer, combine melted butter and sugars. Beat until well incorporated. Add egg and vanilla and mix thoroughly.
4. On low speed, slowly add dry ingredients. With small ice cream scoop, scoop 2T dough each on ungreased cookie sheets. Covering the baking sheets with parchment paper yields the best results.
5. Bake for 15 mins or until cookies appear dry and cracked on top.
6. Make the glaze:
7. In a double boiler, combine chocolate, butter, and corn syrup. Over low to medium heat, stir until completely melted and combined.
8. While glaze is still very liquid, drizzle over cookies with a small metal spoon. If glaze begins to harden, simply microwave it on low heat for a minute or two.

flour, cocoa, salt, baking soda, cayenne, cinnamon, brown sugar, granulated sugar, butter, egg , vanilla, chocolate, bittersweet chocolate, t, t

Taken from www.epicurious.com/recipes/member/views/velvety-mexican-chocolate-cookies-with-dark-chocolate-glaze-1245373 (may not work)