These cookies are super chocolatey, sort of like the outside of an Oreo cookie, only with real chocolate flavor. Sort of like a brownie baked into a cookie. I used ground chipotle chili; the result was only the slightest hint of heat in the cookie that some couldn't even detect.
I was a little thrown off by the direction to roll the dough into 1-ounce balls -- how large is a 1-ounce ball of dough??? It turns out it is about one inch or slightly larger, but since I ended up with 18 cookies instead of 20, my cookies were slightly too large. Consequently, after 10 minutes, the cookies were still extremely soft, so I cooked them longer, and ultimately cooked them too long. (The recipe warns against this.) They were still tasty, but they were chewy-crunchy instead of fudgy. (Better for dunking.) They are the perfect cookie for chopping up and mixing into vanilla ice cream.
These came together quickly and easily; the only tedious part is rolling the dough into the individual balls -- pretty sticky and messy. You could probably use a dough scoop, but I didn't have mine available when I made these. But since this is a recipe you could whip up on a moment's notice when the chocolate craving strikes, it's a good one to have up your sleeve.
Conclusion: These are very chocolatey and nicely address a chocolate craving, but either increase the chili quantity or leave it out. And as the recipe warns, don't over bake if you want that chewy texture.
Recipe: Chocolate Chilli Cookies via Scientifically Sweet