April 24, 2011
5 Stars
Author Notes

I was never notified that this recipe was selected as an "editors' pick" for the "New York Times." I never heard from the "Times" before or after it appeared. I am so proud to have had a recipe published. I am a rabbi (retired) with a passion for food, If my name were to appear in the "New York Times" I would have imagined it as an officiant for a wedding. This is much more exciting! I prepared this recipe for last year's "Men Who Cook" fundraiser for Mesilla Valley Hospice. All 150 cookies prepared for tasting were consumed in less than an hour! —LC Rebbe

  • Makes 48 - 54 cookies
  • 1 cup unsalted butter, room temperature
  • ¾ cups light brown sugar (lightly packed)
  • ¾ cups granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • cups all purpose flour
  • ½ cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoons cayenne pepper
  • cups semisweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup chopped toasted pecans
  • 1 teaspoon cinnamon (for tossing)
  • 1 teaspoon chili powder (for tossing)
In This Recipe
  1. Using an electric mixer, beat butter and sugars until combined.
  2. Beat in eggs 1 at a time.
  3. Add vanilla.
  4. Sift next 6 ingredients together
  5. Gradually add dry sifted ingredients to butter mixture, beating until just blended.
  6. In a separate bowl combine white and semi-sweet chocolate chips and chopped pecans.
  7. Toss chips and pecans with 1 teaspoon of cinnamon and ¼ teaspoon chili powder.
  8. Carefully stir tossed chips and nut mixture into dough until just combined.
  9. Preheat oven to 375°F.
  10. Line 2 large baking sheets with parchment paper.
  11. Drop dough by rounded tablespoonfuls onto sheets, spacing 1 ½ inches apart (16 per cookie sheet).
  12. Bake for about 9-11 minutes in a conventional oven, or 10 minutes if using the “convection bake” setting.
  13. Turn trays around halfway through baking.
  14. Remove from oven.
  15. Let stand on sheets 3 - 5 minutes.
  16. Transfer cookies to racks and cool completely.
  17. For a crisper cookie - DO NOT FREEZE. Store in airtight container (as you would for shortbread). For a chewy cookie – FREEZE AND THAW.

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1 Review

Blissful B. October 5, 2011
I made these today. What a delicious, easy recipe with layers of flavor. Upon first bite, I tasted the warmth of the cinnamon, then the richness of the chocolate and at the very end, a little kick from the cayenne & chili. This is definitely going into the keeper file. One correction for your recipe: at the end of the ingredient list you say 1 tsp each of cinnamon & chili powder, but in the directions you say 1 tsp. cinnamon & only 1/4 tsp. chili powder. I chose to follow the measurements in the directions. Hope I guessed right! Either way, you might want to edit the recipe so those measurements match.