Mexicans have enhanced the wonderful richness of chocolate with cayenne pepper for many centuries and we added butter and sugar to make tender, intriguing chocolatey wonders.
Prepare a cookie sheet with parchment paper.
Preheat oven to 350F.
In a microwave safe bowl, or on the stove top over low heat, stirring constantly, melt butter and chocolate together.
In the microwave: for 30 seconds, remove, stir, and cook for another 30 seconds and stir and let cool to room temperature.
In a stand mixer on low or a large mixing bowl, whisk together eggs, sugars, vanilla, ginger, cinnamon, chili, and salt.
Mix in the cooled butter/chocolate mixture, on low with a paddle attachment or with a wooden spoon.
Each cookie should be around 1.5 tbsp of dough.
Mix together flour, cocoa powder and baking soda in a small bowl.
Fold in flour/cocoa mixture and mix on low until totally combined.
Stir in chocolate chips.
Scoop dough using a small ice cream scoop or use 2 soup spoonfuls.
Do not flatten, they will spread.
Bake for 12-15 minutes in the centre of the oven.
Cool completely (well almost) on a rack.
Can be stored in airtight glass container, or frozen for several weeks.
