Exclusively from our Test Kitchens CBD Chili Powder-Mexican Chocolate Cookies; takes 35 minutes and with the receipt creates 12 to 14 hot and tasty cookies.
1¾ cups all-purpose flour
⅓ cup unsweetened Dutch-process cocoa powder
2 tsp ground chili powder
1 tsp CBD 25% FJ Concentrate
½ tsp baking soda
¼ tsp fine salt
¾ cup (1½ sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
½ cup granulated sugar
1 large egg
1½ tsp vanilla extract
1 cup dark chocolate chunks
½ cup unsalted pepitas (shelled pumpkin seeds), lightly toasted
Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, chili powder, baking soda, and salt. In a large bowl, beat butter on medium-high speed 1 minute or until light and creamy. Add sugars; beat 2 minutes or until slightly fluffy, scraping down sides of bowl as needed. Add egg and vanilla; beat until well combined. Add half of flour mixture; beat on medium-low speed until just combined. Add remaining flour mixture; beat 1-2 minutes or just until mixture comes together (do not overmix). Add chocolate chunks and pepitas; beat on low speed until just combined. Use a 2-oz ice cream scoop or ¼-cup dry measuring cup to scoop dough onto prepared baking sheets, leaving at least 2 inches between each cookie. Bake 15 minutes or until edges of cookies are crisp, but centers are still tender, rotating baking sheets top to bottom and front to back halfway through baking time. Set baking sheets on wire racks; let cookies cool completely on pans. Store up to 5 days in an airtight container.