Spicy cookies for fall. Tons of dark chocolate flavor along with cinnamon, ancho chili, and cayenne. There are also cinnamon candied almonds and at my wife’s insistence, dark chocolate chips. (Nice call, what else you got?) I hope you like them.

1 1/2 cup flour
1 cup dark cocoa powder
1/2 teaspoon baking soda
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ancho chili powder
2 sticks butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon chocolate vodka
2 teaspoon fresh ginger
1 cup cinnamon almonds (from the Princess and the Pilot), chopped fine
1 cup dark chocolate chips

Heat oven to 375.

In bowl 1 add flour, cocoa powder, salt, baking soda, cinnamon, cayenne, and ancho chili powder.

In bowl 2 cream butter, brown sugar, and white sugar until smooth.

Add eggs, vanilla, chocolate vodka, and fresh ginger. Mix until combined.

Add almonds and chocolate chips.

Refrigerate for 30 minutes.

Scoop on a parchment-lined baking sheet.

Bake for 9-11 minutes.