Mexican chocolate chip cookies

Ingredients:

• 1 cup premium flour
• 0.5 cup + 1 tablespoon cocoa powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 0.5 tbsp. + 1 tbsp. l. brown sugar
• 0.5 cup + 1 tablespoon granulated sugar
• 3 tbsp slightly softened butter
• 3 tablespoons of hard margarine
• 0.5 tsp ground cinnamon
• A generous pinch of ground black pepper
• A generous pinch of cayenne pepper
• 1 teaspoon vanilla
• 1 egg white

Preparation:

1. Combine the flour, cocoa, baking soda, and salt in a medium bowl. Whisk thoroughly. Set aside. Combine all the sugar in a small bowl and mix well with your fingers to remove any lumps.
2. In a medium bowl, beat the butter and margarine until creamy. Add the sugar mixture, cinnamon, pepper, and vanilla. Beat on high speed for about 1 minute. Fold in the egg white. Stop the mixer. Add the flour mixture. On low speed, mix until smooth.
3. Gather the dough with your hands and form it into a neat log 22-25 cm long. Wrap in waxed paper. Fold or twist the ends of the paper, being careful not to pinch or flatten the dough. Refrigerate for at least 45 minutes.
4. Place baking sheets in the upper and lower thirds of an oven preheated to 350°F (175°C). Line a cookie sheet with parchment paper or foil.
5. Using a sharp knife, cut the chilled dough into circles no more than 0.5 cm thick. Place them on the prepared baking sheets, spacing them 2 cm apart. Bake for 12–14 minutes. Rotate the baking sheets halfway through baking. The cookies will crack on top and then begin to settle slightly when done. Using a metal spatula, transfer them to a wire rack to cool. Let them cool completely before transferring them to a container. Store in a tightly sealed container for up to two weeks or freeze for up to 2 months..