1-Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

2-In a medium bowl, whisk together the 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cayenne pepper, 1/4 teaspoon ground cinnamon, and 1/4 cup Dutch processed cocoa plus 2 tablespoons.

3-Using a mixer, cream the 1/2 cup unsalted butter at room temperature with the 1/2 cup granulated sugar and 1/2 cup light brown sugar (packed) until smooth. Add the 1 large egg and 1 teaspoon vanilla extract, mixing until combined.

4-Gradually add the dry flour mixture to the wet ingredients and beat until just combined, being careful not to overmix.

5-Stir in the 1 cup chopped chili dark chocolate chunks for that essential spicy element.

6-Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheet.

7-Bake for 8 to 10 minutes until the cookies are set but still soft in the center. Do not overbake to keep them fudgy.

8-Remove from the oven, let the cookies sit on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.

9-Once cooled, your dark chocolate chili cookies are ready to enjoy or store for later.