42g unsweetened cocoa powder, plus extra for dusting
1 tbsp cornflour
2 tsp ground cinnamon
¼ tsp ground black pepper
2 tsp ancho chilli powder (optional)
⅛ tsp sea salt (optional)
225g unsalted butter (melted) or plant-based butter
1 large egg, room temperature
1 tsp vanilla extract
100g granulated sugar
25g powdered sugar
Directions
Preheat oven to 175°C.
Sift the flour, cocoa powder, cornflour, cinnamon, black pepper, ancho chilli (if using) and salt into a bowl. Whisk to combine and set aside.
Place the melted butter, egg, vanilla, granulated sugar and powdered sugar into the Vitamix container in the order listed.
Start on the lowest speed, then quickly increase to the highest speed. Blend for 15 seconds.
Remove the lid and add the dry ingredients.
Select Variable 6 and pulse 6–8 times, using the tamper to press ingredients toward the blades. Scrape down sides as needed. Stop as soon as the dough comes together - do not overmix.
Wrap dough tightly in plastic wrap and chill for at least 1 hour.
Dust the dough with cocoa powder, knead lightly until softened, then roll out to 6mm (¼-inch) thickness.
Use 5cm (2-inch) cookie cutters to cut shapes. Place on a parchment-lined tray, leaving space between cookies.
Bake 15–20 minutes, rotating the tray halfway, until edges just begin to brown.
Cool completely on the tray before handling.
Recipe Notes
Larger cookie cutters will require longer baking time; mini cookies bake in 10–12 minutes.
For extra heat, add ½ tsp cayenne pepper.
Ancho chilli can be ground in the Vitamix from whole dried chillies.
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