Double Chocolate Chip Cookies

Yes, I was quite a busy bee in the kitchen this weekend. I even baked some chocolate chip cookies because Porgy was craving for something chocolaty ever since he saw Alex Guarnaschelli's Chocolate Pots de Creme episode on Food Network. I used my Espresso Chocolate Chip Cookies recipe and improvised a little bit by adding some Dutch cocoa powder and a little bit of chili powder.


Ingredients:
1/2 cup (1 stick) unsalted butter, softened (at room temperature)
1 cup light brown sugar
3 tablespoons white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 1/2 cup flour
1/4 cup Dutch cocoa powder (unsweetened)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon chili powder
1/4 teaspoon cinnamon
1 tablespoon ground coffee
8 oz of chocolate chips

Directions:

• Preheat oven at 300F
• Mix together the dry ingredients (flour, baking powder, baking soda, salt, cocoa powder, chili pepper, cinnamon, ground coffee)
• Cream butter and sugar until fluffy
• Beat in egg and vanilla extract
• Add the dry ingredients into the butter mixture in 2 phases
• Mix all together at slow speed
• Add in chocolate chips and mix with spatula
• Bake for 16 mins for more moist (chewier) cookies or 18 mins for crunchier ones