Mexican Chocolate Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, cocoa powder, cinnamon, cayenne pepper, cloves, salt, and baking soda until well combined. Set aside.
2. Cream the butter and sugar
   In a large bowl, using an electric mixer, beat the butter and brown sugar together until light and fluffy, about 3 minutes. Add the egg and vanilla extract, beating until well incorporated, scraping down the sides of the bowl as needed.
3. Combine wet and dry ingredients
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in the chocolate chips with a rubber spatula until evenly distributed throughout the dough.
4. Chill the dough
   Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. This helps the flavors meld and makes the dough easier to handle.
5. Prepare for baking
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly.
6. Form and bake the cookies
   Using a tablespoon or cookie scoop, portion the dough into balls about 1 1/2 inches in diameter. Place them on the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft.
7. Cool and enjoy
   Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool but remain chewy inside.