1 cup plus 3 tbsp Bob's Red Mill Gluten-Free All-Purpose Flour
1/2 cup unsweetened cocoa powder
1 tbsp ground cinnamon
1 tsp chili powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 cup chocolate chips
1. Preheat the oven to 375. Line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, baking powder, baking soda, salt, and cayenne pepper.
3. In a large bowl, using a fork, beat together the butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chips.
4. Using a rounded tablespoon, drop the dough 2 inches apart onto the prepared baking sheets. Bake until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or wire rack to cool.