3 cups all-purpose flour, plus more for dusting
1 ½ cups cocoa powder
1 teaspoon cinnamon
¼ teaspoon chile de arbol or cayenne
¼ teaspoon fine sea salt
12 ounces (3 sticks) unsalted butter, at room temperature
1 ¾ cups sugar, plus 3 Tb to roll the cookie in
2 large eggs, at room temperature
1 teaspoon vanilla extract
Whisk together the flour, cocoa powder, cinnamon, chile de arbol, and salt in a medium bowl. In a mixer fitted with a paddle attachment, beat together the butter and sugar on medium until creamy. Beat in the eggs one at a time until thoroughly combined and then beat in the vanilla extract. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl.
Transfer the dough to a work surface, bring together into a ball, and cut into quarters. Form each portion into a ball and then flatten into a disc. Wrap each disc separately in plastic wrap and refrigerate for about 15 minutes or freeze for up to 1 month. (Thaw frozen dough overnight in the refrigerator and let soften slightly at room temperature before rolling out. Each disc makes 8 cookies)
Preheat the oven to 350˚F. With a knife, cut the disc of dough into 8 even squares. Flatten out each square then place a few chocolate chips in the middle of each dough. Form a ball around the chocolate then roll the ball in sugar. Press one pumpkin seed on the top of each ball. Bake for 15 minutes, or until firm. Transfer cookies to a rack to cool or eat while hot to get the full effect of the melted center.
Make more cookies with the remaining discs of dough in the same manner.
*Chile de arbol can be found at Mexican markets. If you can’t find it, cayenne pepper is a good substitute.