Mayan Chocolate Cookies

This recipe totally intrigued me, especially since I love chili infused chocolate bars (Lindt has a good one.) These cookies were reminiscent of the chocolate crinkles we always make at Christmas time, both in basic taste and appearance, minus the powdered sugar coating. They weren't as impressive as I had hoped, sort of lacking that wow factor. But, since I enjoy crinkles, I also enjoyed these and they did have a nice little kick in them, though because of that they weren't the kind of cookies I can eat dozens of at a time. The recipe makes a lot, so make sure you have someone to treat them to.

Also, liking my cookies to be more fudgy and flat rather than cake like and puffy, I substituted the shortening with butter, making it a total 2 1/2 sticks butter, rather than one. They turned out well this way and I'd say it was a successful switch, but that's just due to preference. I also omitted the black pepper.

Mayan Chocolate Cookies

Under the Highchair

makes 5 dozen

Topping:

½ cup granulated sugar 125 mL

1 tsp ground cinnamon 5 mL

Cookies:

¾ cup vegetable shortening 175 mL

½ cup unsalted butter, softened 125 mL

¾ cup granulated sugar 175 mL

¾ cup brown sugar, packed 175 mL

2 large eggs 2

1 tsp pure vanilla extract 5 mL

1 ¾ cups all-purpose flour 425 mL

1 ¼ cups cocoa powder 300 mL

1 tbsp ground cinnamon 15 mL

2 tsp baking soda 10 mL

¼ tsp salt 1 mL

¼ tsp ground black pepper 1 mL

1/8 tsp ground cayenne pepper 1

1 cup semi-sweet chocolate chips 250 mL

Preparation:
Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.

Topping:
Combine sugar and cinnamon for topping.

Cookies:
Beat shortening, butter, sugars and vanilla until creamy. Beat in eggs, one at a time.
Sift together flour, cocoa, cinnamon and baking soda. Stir in black pepper, salt, and cayenne pepper.
Gradually add dry ingredients to butter mixture, beating after each addition. Stir in chocolate chips.

Roll in 1” (2.5 cm) balls, don’t flatten. Roll into cinnamon and sugar topping. Place on prepared cookie sheets, about 2” (5 cm) apart.
Bake 7-10 minutes. Cookies should still be soft in center. Let cool on baking sheet for 3-5 minutes. Remove, cool on wire rack.