Mexican Chocolate Cookies

• 1/4 cups Butter
• 1/2 cups Sugar
• 1/2 cups Brown Sugar, Packed
• 1 whole Egg
• 1 teaspoon Vanilla Bean Paste Or Vanilla Extract
• 1/4 cups Unsweetened Baking Cocoa
• 3/4 cups Whole Wheat Pastry Flour
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1 dash Black Pepper
• 1 dash Cayenne Pepper
• 1/2 cups White Chocolate Chips

1. Preheat oven to 350u0b0F.
2. In large bowl or stand mixer, cream butter and sugars until they're light and fluffy, about 3-5 minutes. Beat in the egg and vanilla until combined.
3. Add in all the dry ingredients and mix together until all the flour and cocoa are mixed in the batter. Fold in the chocolate chips.
4. Drop batter by tablespoonfuls, about 2 inches apart, on a baking sheet.
5. Bake 10-11 minutes. Let them rest on the baking sheet 2-3 minutes, then move to a cooling rack.

butter, sugar, brown sugar, egg, vanilla bean paste, baking cocoa, whole wheat pastry flour, cinnamon, baking powder, salt, black pepper, cayenne pepper, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/mexican-chocolate-cookies-2/ (may not work)