A roll in turbinado sugar before baking adds extra crunch. Picture: Armando Rafael
They combine a melt-in-your-mouth texture, with the assertive kick of cayenne pepper and cinnamon. These cookies can be stored in an airtight container at room temperature for up to a week.

Active Time: 35 minutes

Total Time: 1 hour 25 minutes

Makes: About 3 dozen

1 1/2 cups unbleached all-purpose flour

1/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1 teaspoon baking soda

1 stick unsalted butter, room temperature

1 cup packed dark-brown sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

340g semisweet chocolate (61% cacao), chopped (2 1⁄3 cups)

1⁄2 cup turbinado sugar

Heat oven to 160 degrees. Whisk together flour, cocoa, cinnamon, salt, cayenne and baking soda.

In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated. Stir in chocolate.

Roll dough into 2,5cm balls (each 1 heaping tablespoon). Gently roll each in turbinado sugar to coat; place 5cm apart on parchment-lined baking sheets. Bake until surfaces crack slightly, 11 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.

New York Times