Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

In a small pot on the stove, melt the butter and 1/2 cup of the chocolate chips together on low heat, stirring continuously so it doesn't burn. Or you can use the microwave to melt, yet do so in 20 second intervals, whisking each time. It's done when mixture is smooth. Set aside and allow to cool.

Using a stand mixer with the paddle attachment, beat together the two sugars, vanilla and eggs. When combined, add in the chocolate mixture and beat on low until combined again.

In a separate bowl, mix together the flour, baking soda, cocoa powder, cinnamon, chili powder, and cayenne pepper. Then add to mixer with the other ingredients and beat on low until combined.

Remove bowl from mixture and using a spatula, gently fold in the reserved 1 cup of chocolate chips.

Using an ice cream scoop, make balls of dough and place on the cookie sheet about 2 inches apart.

Bake for 12 minutes or until the tops start to crinkle. Once done, remove from the oven and transfer to a wire rack to cool.

Repeat steps 6 and 7 with the remaining batter.

Dust with icing sugar when the tops aren't warm to the touch

enjoy!