Cookies with a Kick:

1 cup butter, room temperature ¾ cup light brown sugar ¾ cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 2 ¼ cups all-purpose flour ½ cups unsweetened cocoa powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt ½ teaspoon cayenne pepper 1 ½ cups semisweet chocolate chips 1 cup white chocolate chips 1 cup toasted pecans 1 teaspoon cinnamon (for tossing) ¼ teaspoon chili powder (for tossing)

Using an electric mixer, beat butter and sugars until combined. Beat in eggs 1 at a time. Add vanilla. Sift next 6 ingredients together. Gradually add dry sifted ingredients to butter mixture, beating until just blended. In a separate bowl combine white and semi-sweet chocolate chips and chopped pecans. Toss chips and pecans with 1 teaspoon of cinnamon and ¼ teaspoon chili powder. Carefully stir tossed chips and nut mixture into dough until just combined. Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 ½ inches apart (16 per cookie sheet). Bake for about 9-11 minutes in a conventional oven, or 10 minutes if using the “convection bake” setting. Remove from oven. Let stand on sheets 3 - 5 minutes. Transfer cookies to racks and cool completely.