These cookies have a hint of spice from cinnamon, ancho chile powder, and cayenne pepper.
- 1/2 c. salted butter, softened
- 1/2 c. brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 c. milk
- 3 tbs. jet black cocoa powder
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tbs. ground cinnamon
- 1/2 tsp. ancho chile powder
- 1/16 tsp. cayenne pepper
- 2 c. all purpose flour
- 1/2 c. mini semi-sweet chocolate chips
- 1 13.4 can dulce de leche (won’t use whole can)
Yields Approximately 1 1/2 Dozen Cookies
Preheat the oven to 350 degrees Fahrenheit. Dissolve the cocoa powder in the milk, set aside. Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla and milk and mix to combine.
In a bowl, sift together the salt, baking soda, baking powder, cinnamon, ancho chile powder, cayenne pepper, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.
Take a tablespoon-sized scoop of dough and lightly flatten. Place a teaspoon of dulce de leche onto the dough. Place another tablespoon of dough on top and lightly roll between hands to combine. Place each scoop onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.