Double Chocolate Pepper Cookies

• 2 1/2 cups all-purpose flour
• 1 1/2 cups Dutch-processed cocoa powder
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 teaspoon cayenne pepper
• 1/2 tablespoon cinnamon
• 1 1/2 cups butter, room temperature
• 2 cups sugar
• 1 tablespoon vanilla extract
• 2 extra-large eggs
• 8 ounces of high quality semi-sweet or bittersweet chocolate
• (Ghirardelli or Lindt) in bar or chip form

1. Preheat oven to 375 degrees.
2. In a small bowl, sift together the dry ingredients.
3. Cream the butter in the bowl of a stand-mixer with paddle attachment until smooth, about 1 to 2 minutes.
4. Add sugar to butter and beat until smooth, about 2 minutes, scraping down sides once or twice.
5. Add vanilla and eggs and beat until incorporated, about 1 minute.
6. Add the sifted dry ingredients in three equal batches, beating until incorporated after each addition. (Dough will be a little sticky but stiff.)
7. Drop by rounded tablespoon onto ungreased cookie sheet. Top each cookie with a chunk of semi-sweet or bittersweet chocolate (or 5 or 6 chips).
8. Bake for 9 to 11 minutes until firm to the touch.
9. Allow to cool to the touch before sampling, preferably with a glass of rich red wine!
10. (Cool for several hours on a rack to allow the chocolate on top to set before stacking to store. Can be made several days in advance.)

flour, dutch, salt, freshly ground black pepper, cayenne pepper, cinnamon, butter, sugar, vanilla, eggs, semisweet, ghirardelli

Taken from www.epicurious.com/recipes/member/views/double-chocolate-pepper-cookies-1212899 (may not work)