Ingredients

• 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)

Directions

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

Notes