FOR THE COOKIES:
1 cup flour
⅔ cup light brown sugar, packed
⅓ cup sugar
¼ cup cacao powder
1 egg
1 stick + 2 TBSP butter, room temperature
1 tbsp espresso powder
2 tsp cornstarch
1 tsp baking soda
1 tsp cayenne chili powder
1 tsp cinnamon
1 tsp vanilla bean, scraped seeds
FOR THE CHOCOLATE DRIZZLE:
1 chocolate bar, chopped and melted
1 tsp cayenne chili powder
FOR TOPPING:
cacao nibs
rose petals