Spicy Chocolate Cookies

1 1/2 plain flour
1/4 cup dutch process cocoa
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1 tsp bicarb soda
113g unsalted butter
1 cup packed dark-brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
350 grams chop chips (dark, or semisweet are best)
1/2 cup turbinado sugar

Preheat the oven to 160 degrees celsius (fan-forced).

Whisk together the flour, cocoa, cinnamon, salt, cayenne and bicarb soda.

In a separate bowl, beat the butter with the brown sugar on medium-high speed until light and fluffy, about 3 minutes.

Beat in the egg and vanilla until well combined.

Reduce the speed to low and beat in the flour mixture until just incorporated. Don’t overbeat.

Stir in the chocolate.

Roll dough into 3cm balls.

Gently roll each in turbinado sugar to coat.

Place 5 cm apart on a baking paper lined cookie sheet.

Bake until the surfaces crack slightly, 11-14 minutes.

Remove from the oven and allow to cool for 5 minutes in the cookie sheet. Then transfer to a wire rack and let cool completely.