Mexican Hot Chocolate Cookies

• 1 stick Butter, Melted And Cooled
• 3/4 cups Brown Sugar
• 1/4 cups Granulated Sugar
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 1 cup Flour
• 1/2 cups Cocoa Powder, Sifted
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Ground Coffee Beans
• 1 teaspoon Cinnamon
• 1/2 teaspoons Chili Powder
• 1 pinch Cayenne Pepper (Optional)
• 1 cup Chocolate Chips

1. Preheat oven to 350F.
2. In a bowl combine the melted butter and sugars. Add the eggs and vanilla and mix until combined. Add the flour, cocoa powder, baking powder, salt, coffee, and spices and mix until the dry ingredients are just incorporated. Fold in the chocolate chips.
3. Note: If you're at high altitude it always helps to refrigerate the dough before baking to avoid flat cookies!
4. Drop the batter by the spoonful onto a Silpat or parchment-lined baking sheet. Bake for 10-12 minutes at 350F. Let cool slightly before eating.

butter, brown sugar, ubc, eggs, vanilla, flour, cocoa, baking powder, ubc, ground coffee beans, cinnamon, chili powder, cayenne pepper, chocolate chips

Taken from tastykitchen.com/recipes/desserts/mexican-hot-chocolate-cookies/ (may not work)