Mayan Brownie Cookies

Preheat your oven to 350*.

In a small saucepan over low-medium heat, melt 4 tablespoons of unsalted butter. Add 8 ounces of semi-sweet chocolate (I use chocolate chips for ease). Stir often.

When fully melted, add 2 tablespoons cocoa powder, 1 teaspoon chili powder and 2 teaspoons cinnamon. Whisk until completely combined. Let cool slightly while you prepare the rest of the ingredients.

In a stand mixer or with a handheld mixer, beat 3 eggs, 1 1/4 cup sugar and 1 teaspoon kosher salt until white and fluffy (3-5 minutes). Add 2 teaspoons baker’s extract (or vanilla; baker’s extract is a little more stable in the heat) and 1 tablespoon olive oil. Mix until combined. Add the warm chocolate mixture and stir until combined. Mix in 1/2 cup flour and 3/4 teaspoon of baking powder.

By hand, fold in about 5 ounces of semi-sweet chocolate chips.

Bake heaping tablespoons about 2″ apart for 14-17 minutes.

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