I first made these in 2011 when I saw a story about a food truck in British Columbia called Tacofino who made spicy chocolate cookies!  I tweaked it to my taste adding extra ginger, it also sounds healthier to justify eating more.  It really warms me up from the cayenne pepper, perfect for outdoor winter tennis weather or walking dogs.  I usually have smoked salt on hand whenever I smoke a brisket and throw a pan of rock salt for the extra flavor as a finishing salt.

 Ingredients

• 1 1/2 C unbleached flour
• 1 C cocoa powder
• 1 t baking soda
• 1 t cinnamon
• 1 teaspoon ground cayenne pepper
• 1 C chocolate chips 
• 1 C brown sugar
• 1 C white sugar
• 1/2 C olive oil
• 2 eggs
• 1 T vanilla extract
• 3 T fresh grated ginger root Always in my freezer https://www.cooking-with-aloha-texas-style.com/helpful-hacks/ginger-ice-cube 

Directions

1. Sift and mix dry ingredients.
2. In a bowl mix wet ingredient.
3. Combine mixtures.
4. On a Silpat lined pan, scoop 1 T cookie dough balls, flatten slightly and sprinkle with smoked salt, makes about 35 - 40 balls spread far apart.
5. Freeze for 30 minutes.
6. Bake at 375 degrees F for 13 minutes or until the cookies start to crack. They should be nice and fudgy in the middle!