spicy chocolate goodness

spicy and sweet together is a culinary combination I can’t resist. These mexican chocolate-chip cookies are a knockout unless you are like my friend Andy and can’t stand spicy stuff. If you are a wuss too, halve or leave out the cayenne and these cookies will still be a treat.

1/2 c canola oil
1 c sugar
1/4 c pure maple syrup
3 tbsp nondairy milk
1 tsp vanilla extract
1 tsp chocolate extract (or more of the vanilla)
1 2/3 c all-purpose flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cayenne
1 tsp cinnamon
1 c chocolate chips

1.) Preheat oven to 350F & line two baking sheets with parchment paper.

2.) mix together the oil, sugar, syrup and milk, then add in the extracts.

3.) sift in the remaining ingredients, stirring as you add. when everything is combined, add the chocolate chips and keep stirring until the dough is pliable. drop the cookies onto the papered baking sheets about two inches apart, and put in the oven for 10-12 mins. let cool 5 mins, then transfer to wire racks to cool completely.

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