Mexican Chocolate Slice-And-Bake Cookies

Mexican chocolate is known for the addition of cinnamon, and often chile. These deeply chocolaty cookies have a little kick from the cayenne. Adapted from Chow: http://bit.ly/XH9k6Z

• Ready In: 25 mins
• Serves: 40
• Yields: 40 cookies

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup  Dutch-processed cocoa powder
• 1  teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon fine salt
• 8  tablespoons unsalted butter, at room temperature (1 stick)
• 1⁄2 cup  packed light brown sugar
• 1⁄2 cup granulated sugar
• 1  large egg, at room temperature
• 1⁄2 teaspoon vanilla extract

Directions

1. Whisk together flour, cocoa, baking powder, spices, and salt.
2. In work bowl of a stand mixer outfitted with flat beater blade, beat butter and both sugars on medium speed until very light and fluffy, at least 5 minutes. Scrape down bowl and beater with rubber spatula.
3. Add egg and vanilla and beat on medium until incorporated.
4. Turn speed down to low and add flour mixture a spoonful at a time. Mix just until combined.
5. Divide dough in two equal pieces. Form each piece into a log 1-1/2" across. Wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 3 days. (You can freeze up to 1 month - just thaw in refrigerator overnight before continuing.).
6. Preheat oven to 350F and place racks in upper middle and lower middle positions.
7. Slice logs 1/4" thick. Place discs 1/2" apart on 2 baking sheets - you should get about 20 cookies on each sheet.
8. Bake 6 minutes. Rotate each sheet back-to-front, and swap racks top-to-bottom. Bake another 6-7 minutes, until edges are firm but centers are still soft.
9. Place sheets on wire racks and cool 5 minutes, then transfer cookies to racks to cool complete. Store in an airtight container at room temperature, up to 3 days.