INGREDIENTS
1 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
3/4 teaspoon ground black pepper
¼ teaspoon cayenne pepper
¾ cup unsalted butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
PREPARATION
In a small bowl, sift together flour, cocoa powder, baking powder, salt, cinnamon, allspice, black pepper, and cayenne pepper.
In a large bowl, cream together butter and sugar until well combined. Add egg and vanilla and mix until light and smooth.
Slowly add dry ingredients to the wet and mix until just combined.
Chill dough in refrigerator for 30 minutes.
Roll chilled dough into two logs about 3 inches in diameter and wrap them tightly with plastic wrap.
Freeze dough logs for 1-2 hours or until frozen through.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Remove dough from freezer and slice into rounds about ½ inch thick, then arrange on the prepared baking sheet.
Bake cookies for 9-11 minutes. Cookes will continue to firm up as they cool!
Allow cookies to cool, then store in an airtight container.