Spicy Chocolate Chip Icebox Cookies

Spicy Chocolate Chip Icebox Cookies

This cookie was a new attempt for us this Christmas.  It will be making a return next year as well.  We love it.  I will warn you - the cayenne gives it a little kick that doesn't hit right away.  Another warning - this cookie dough should chill at least an hour - preferably over night.

Spicy Chocolate Chip Icebox Cookies
~ adapted from Chow.com

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp cayenne pepper
1/4 tsp salt
1/2 cup sugar
1/4 cup milk
1 egg, room temperature
2 tsp baking powder
1 tsp ground cinnamon
8 T unsalted (1 stick) butter, room temperature
1/2 c brown sugar
1/2 tsp vanilla extract
2 cups mini semisweet chocolate chips

Whisk together flours, baking powder, cayenne pepper. cinnamon and salt in medium bowl.

In large mixing bowl, mix the butter and sugar on medium until fluffy.  Slowly add milk, vanilla and egg.  Blend well after each addition.  On low speed, slowly add flour mixture until just incorporated.  Do not over mix.  (Good idea to use the flour shield if you have a Kitchen Aid Mixer).  Fold in chocolate chips.

Turn dough into Pyrex bowl with lid.  Place container in fridge until firm - at least one hour, but can do overnight.  

The next day, Preheat oven to 350F.  Form into small balls - no more than 3/4".  Place on ungreased cookie sheet and bake 12 minutes until golden brown on bottom.  Cool on wire rack.

*** dough can be frozen for up to one month.