chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies chewy chocolate cherry cayenne cookies… say that five times fast. Of course you could just sum them up by saying sinful. Simply sinful.

These amazing chocolate cookies have a chewy brownie texture with dried cherries and pecans giving an extra tart crunch. Then, then my friends the halo is thrown aside and the horns come out and give you a nice bite of heat. If you wanted to give them a cutesy name call them “angel devil” cookies or “halo horn” cookies. I just shake my head like my RoRo (my nanny) used to and say “sinful.”

Apparently, I’m on a cookie roll because I think these are just as good as the Limoncino Cookies from early February and those were seriously good. Now don’t get me wrong, these took time and lots of chocolate to perfect but I’ve finally got it down. Thanks to both of my neighbors for always being my guinea pigs! Here they are to make you smile and then kick you in the rear. Enjoy!

chewy chocolate cherry cayenne cookies

• 1/4 cup flour
• 1/4 tsp baking powder
• 1/4 tsp fine sea salt
• 8 oz (1 1/3 cups) bittersweet chocolate chips or squares, 63 % to 70% cacao
• 4 Tbs butter, unsalted
• 2 Tbs brewed espresso, it can be instant
• 1 tsp pure vanilla extract (if you’re looking for a good one check out the store)
• 1 tsp cayenne powder
• 2 large eggs
• 2/3 cup sugar
• 1/2 cup dried cherries
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup chopped pecans

Preheat oven 375°.

In a small bowl combine flour, baking powder, and sea salt. Set aside.

In a double broiler or pot of simmering (not boiling) water with a heat-safe bowl set on top as shown, melt the bittersweet chocolate and butter. When melted, turn off heat and add espresso,vanilla and cayenne. Stir. Remove from double broiler and set aside to cool.

In a large bowl or standing electric mixer (if you have one use it, I don’t and this saddens me but at least I get a workout) beat the eggs with an electric mixer on high just until frothy about 2 minutes. Slowly add sugar and beat on high until egg and sugar mixture is thick, about 13 more minutes.

Gently fold using a spoon or spatula cooled chocolate mixture into egg and sugar mixture. Fold until partially combined. Add flour and carefully fold again until partially combined. Next add the dried cherries, semi-sweet chocolate chips and pecans. Fold until everything is just mixed. Be careful not to over mix and deflate the eggs.

If the mixture is a little runny, set in refrigerator for 5 to 10 minutes to set.

Line two baking sheets with parchment paper.

Place small spoonfuls of cookie batter onto baking sheet. Leave about 2 inches between each cookie.

Set in oven and bake for 9 minutes. Oven times do vary. What you are looking for is a shiny brownie like crust.

When finished, remove and place on a cooling rack.

Cool. Now eat. Pairs well with a tall glass of milk.