Double-Chocolate Cayenne Cookies

On yesterday's Full Moon in Scorpio, I found my mom in the kitchen making cookies. After chatting with her about the recipe, I quickly realized this wasn't just any treat she was making. These Double-Chocolate Cayenne Cookies were in fact a powerful love spell, full of magic and glamour! As a Scorpio Moon Babe, I couldn't help but feel invigorated by the potency of the full moon's energies. Biting into a spicy, sinfully rich chocolate cookie fresh out of the oven was absolutely magical.

The intensity of flavors that radiate from this recipe will feed your deepest desires and even stir up sexual energies within. I can't think of a better way to celebrate the full moon and plan to add a small plate to my Beltane (May Day) ritual tomorrow.


Double-Chocolate Cayenne Cookies

Makes 8 dozen cookies


  • 2 cups (about 10 oz) chopped chocolate (Mom used 1 bars of chili infused dark chocolate and 1 bar 85% dark chocolate)

  • 1 cup (2 sticks) butter, room temperature

  • 1 cup firmly packed dark brown sugar

  • 3/4 cup granulated sugar

  • 1 teaspoon cayenne pepper

  • 1 teaspoon vanilla

  • 2 eggs

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 heaping teaspoon salt

  • 1 cup (about 5.5 oz) chopped chili infused chocolate

  • 1/2 to 3/4 cup raw sugar (or other coarse sugar)


Heat oven to 375 degrees.

Melt the 2 cups chopped chocolate in a double boiler. Once melted, set aside. In a mixing bowl using an electric mixer on high, beat the butter until light and smooth, about 2 minutes. Gradually add the brown and granulated sugars and continue mixing until incorporated. Reduce mixer speed to low and add the melted chocolate, cayenne, vanilla and eggs.

In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the chocolate mixture in three batches, incorporating the flour before adding the next batch. Finally, fold in the remaining 1 cup of chopped chocolate. Refrigerate dough for at least 30 minutes.

Roll dough into 1-inch balls. Line a baking sheet with parchment paper. On a plate, roll the balls in the raw sugar to coat and place on a prepared pan about 1 1/2 inches apart. Bake for 6-8 minutes, and cool on a wire rack.