Ingredients:
1 cup flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon finely ground black pepper
1/4 lb dark chocolate, chopped coarse
1/2 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 cup semi-sweet chocolate chips
Directions:
Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
Use 1 1/2″ cookie scoop. Preheat oven to 325 F.
Bake on parchment lined sheets, 2″ apart, at 325 F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days.
** If melting in microwave, do it gradually, being careful not to let it get too hot.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.