Spicy Chili Chocolate Cookies
yields about 24 cookies

225g - 2 cups chocolate (roughly chopped) - separated
110g - 0.5 cup unsalted butter
200g - 1 cup light brown sugar
100g - 0.5 cup sugar
2 eggs
2 tsp vanilla extract
125g - 1 cup flour
60g - 0.5 cup unsweetened cocoa powder
0.5 tsp baking soda
2.5 tsp cinnamon
1 tsp chili powder
0.25 tsp cayenne pepper
0.5 tsp salt

Place 115g (1 cup) of chocolate and the butter in a heatproof bowl over a saucepan of simmering water. Be careful not to let the base of the bowl touch the water.
Heat until melted and smooth.
Remove from the heat and let cool until it reaches room temperature.
In a big bowl, mix the sugars, eggs and vanilla extract on low speed, until well mixed.
Add the chocolate and butter mix, and mix until well incorporated.
Add the flour, baking soda, cinnamon, chili, cayenne pepper and salt to the chocolate mixture. Mix on low speed until just combined.
Fold in the rest of the chocolate (110g - 1 cup) and mix until evenly distributed.
Cover the dough with plastic wrap and place in the refrigerator for 4 to 6 hours.
Preheat oven to 175°C - 350°F - Gas Mark 4.
Scoop six 80g - 2.75oz balls of cookie dough at a time on a baking tray lined with baking paper.
Bake for 15 minutes, until puffy but still soft.
Transfer to a wire rack and let cool for 10 minutes.