Originally a spicy chocolate Mexican cookie, this recipe has been changed to have a more contemporary flair with the addition of sea salt. A bit of heat, cooled with salt—the combination really works.

Ingredients

• 1-1/2 cups unsalted butter, softened

• 1-1/3 cups sugar

• 4 large eggs

• 3 to 3-1/2 cups all-purpose flour

• 1-1/2 cups cocoa powder

• 1/4 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon ground cinnamon

• 1 tablespoon gray sea salt

Directions
1 In a mixer bowl, beat the butter and sugar until light yellow and fluffy, about 2 to 3 minutes on medium speed. Add the eggs, one at a time, and beat another minute.

2 In a bowl, mix 3 cups flour, cocoa, salt, pepper, and cinnamon. Gradually add to the butter mixture, beating until well blended. If the dough seems to be too soft to work, add a few tablespoons of flour at a time to form a more stiff and workable dough. Divide the dough into fourths. Wrap each section in plastic wrap. Chill for at least 1 hour.

3 On a floured board, roll out each section of dough to 1/8-inch thickness and cut into desired shapes with cookie cutters. Place on Silpat- or parchment-lined baking sheets. Sprinkle each cookie very lightly with the sea salt. Bake on the middle rack of a preheated 375-degree-F oven for 8 to 10 minutes. Cool slightly before transferring to a wire rack.

Makes about five dozen cookies.