Newspaper clipping - winner of a contest, recipe says from Chaim Potter of Napa, CA
Tried them and they are pretty good.
Mexcan double chocolate chocolate chip cookies
1 cup all purpose flour
1/2 cup unsweetened dutch process cocoa powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp coarse salt
1/8 tsp finely ground black pepper
1/4 lb coarsely chopped good quality dark chocolate
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp vanilla extract
3/4 cup chocolate chips
Preheat oven to 325 F. Whisk first 6 ingredients, set aside. In double boiler, melt chocolate and butter. Let cool slightly, then combin in an electric mixer with sugar eggs and vanilla at medium speed. Reduce to low and gradually add flour mixture, fold in chocolate chips.
Line cookie sheet with parchment paper. Use 1 1/2 inch ice cream scoop to drop scoops on paper, 2 inches apart. bake 15 minutes until look flat and surfaces crack (cookies should still be soft in texture). let cookies cool on parchment on wire racks. Store for up to 3 days. Makes 3 dozen.