Chocolate Pepercino Crackle Cookies

I love Vestri Pepercino Chocolates. Creamy, yet that delicate warmth from the pepper. Here is the cookie version:

Cream together: 1c butter, softened, 1c granulated sugar, 1 t. Vanilla, 1/8 t. finely mashed chipolte pepper in sauce, 1/8 t. ground cumin, 1/8 t. red pepper
once "fluffy" add 2 large eggs and beat to fluffy and light.

Mix together 2c flour, 1c Ghiardelli Ground Sweetened Chocolate Powder, 1t. salt, 1t. baking soda. Add slowly to butter and egg mixture, beating till thoroughly mixed. Add 1 bag Ghiardelli 60% bittersweet chocolate pieces. Let dough sit in fridge for 1h.

Form into 1" balls and roll in granulated sugar that has been lightly sprinkled with red pepper (this is to your tolerance, start low and add if needed). Cook at 350 for about 12-14 minutes. Remove to cool and enjoy!!