1 Dozen Spicy Chocolate Cookies

• 4 Tablespoons Unsalted Butter, At Room Temperature
• 1/4 cups Shortening
• 1/2 cups 2 Tablespoons Sugar
• 1 whole Large Egg Yolk
• 1/2 teaspoons Vanilla
• 1/2 cups 2 Tablespoons Flour
• 3 Tablespoons Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Instant Espresso Powder
• 1/8 teaspoons Cayenne Pepper

1. Preheat the oven to 375u0b0F. Line a cookie sheet with parchment paper or a silicone mat. In a medium bowl cream together with an electric mixer the butter, shortening and sugar. Beat this mixture very well, for 1 full minute. Add the egg yolk and vanilla and beat until just combined.
2. In a small bowl, whisk together all remaining ingredients. Add this mixture in 2 batches to the butter mixture, beating until just combined.
3. Using a teaspoon scoop, measure 2 teaspoons of dough into your hand. Roll into a ball and place on the cookie sheet. Bake for 11-12 minutes if you want your cookies fudgy in the middle. They will just be beginning to crack. Bake about 1 minute longer if you like your cookies firmer. Let cool on the cookie sheet before transferring to a wire rack to cool completely. Pour a tall glass of milk and enjoy!

unsalted butter, ubc, sugar, egg, vanilla, flour, cocoa, baking powder, ubc, ubc, ubc, cayenne pepper

Taken from tastykitchen.com/recipes/desserts/1-dozen-spicy-chocolate-cookies/ (may not work)