Gather your ingredients and turn on the oven to 350°F / 180°F. Line one or two large baking sheets with parchment paper or silicone baking mats. If making fifteen 2 tablespoon-sized (40g) cookies you will need two sheets and only one if making twelve 3 tablespoons (60g) cookies. Set aside.
Using a stand mixer with a paddle attachment, beat the two sugars and melted butter into a creamy batter; about 3 minutes. A hand-held mixer will work too but beat another minute or two. Add in the egg and vanilla and mix together.
In a medium bowl add all the dry ingredients together except for the chips, nuts, and coarse salt. Sift together to smooth out any lumps and add to the wet ingredients. Mix until the dough comes together, then add the nuts and the chocolate chips or chunks. Combine.
Scoop and roll balls of dough into balls. Place on the baking sheet/s and sprinkle with coarse salt.
Bake the cookies for 9 to 11 minutes for the smaller cookies and a few more minutes for larger ones. You want the cookie centers to still be very soft when removing them from the oven. Allow them to cool on the baking sheet for 5 minutes before moving them to a cooling rack. Press more chocolate chips or chunks into the cooling cookies while they are hot if you want more pools of melty chocolate.
The cookies can be stored in an airtight container for up to three days, or pop them in the freezer if they last that long.
Flour: I like to play around with different flours and often use a mix of buckwheat, Pfeiffer wheat flour,buckwheat flour, sprouted wheat flour, and organic bread flour. If you like your cookies on the chewy side, substituting a 1/4 cup of bread flour for all-purpose will give a bit more chewiness.
Cocoa: You can use unsweetened natural cocoa powder. However, these spicy chocolate cookies won’t be quite as rich and chocolaty. But they will still be good!
Sugar: Depending on who I am baking for, I like to use a sugar substitute called Whey Low. So for this recipe, I use 1/2 cup whey low and 1/4 cup brown sugar. This still gives me some molasses notes from the brown sugar, but a healthier cookie overall. Feel free to play with coconut sugar or a sweetener of your choice.
Chili powder: At this chili level you are getting fruity umami with no discernable heat. But if you want heat, add more to your taste. If you don’t have Kashmiri chili powder, try ancho chili powder, or even 1/8 tsp. cayenne pepper. Or more to taste!