Mayan Chocolate Cookies...and Memorial Model

Yes, once again it is school finals time in our household.  To sum it up, this means late nights, glue gun burning fingers and attention to the finest details.  I am happy to report that the girls have worked on their time management skills and not started projects the night before they were due.  Hallelujah!

One daughter for her History class, needed to create a memorial that represents World War II and the people of The Great Depression.  All semester, they have been reading "The Greatest Generation" by Tom Brokaw.

Once she decided on her memorial, she then had to make a model of it and decide where in the country it would be located and why.

She decided on Arlington National Cemetery for the location and did such a beautiful job depicting the most serene memorial site, complete with pillars engraved with the names from the book.

The other daughter for her Spanish class had to make a dish representing Guatemala and serve it to her class.  Thank goodness she chose a travel friendly dish that didn't require much for presentation.

These cookies were unbelievable!!  My husband, who is not a dessert guy, could not stay out of them. If you are attending a Cinco de Mayo event next week, these would be perfect to bring along. Coincidentally, while we were making them "Chocolate" the movie with Juliette Binoche and Johnny Depp was on...love that movie!  Great chick flick and there are several references to the Mayans and their spicy chocolate.

When you first bite into these, they taste like a normal chocolaty, chocolate chip cookie - then all of the sudden you feel that kick in the back of your throat.  Then, you can't stop eating them!!!

Mayan Chocolate Cookies

1 cup butter, room temperature
1 cup sugar (plus 3/4 cup for rolling)
1 cup brown sugar
2 eggs, room temperature
2 cups flour
1 cup unsweetened Cocoa powder
1 tsp. baking soda
1 tsp. cayenne pepper
1/2 teaspoon salt
3/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl with electric mixer, cream butter, 1 cup sugar and brown sugar until smooth and fluffy.

Add eggs and mix well.

Add cayenne, cocoa, baking soda, and salt.  Blend well.

Add flour and blend.

Fold in chocolate chips.

Cover bowl with plastic wrap and refrigerate for one hour.

Spoon out chilled dough with tablespoon or melon ball scooper and roll dough in hand to make a ball. Roll ball into remaining 3/4 cup sugar.

Drop onto a lightly greased (or parchment paper lined) cookie sheet.

Bake 10 - 12 minutes.

**Keep a tall glass of cold milk handy!!

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