marble spicy chocolate chip cookies(sugar free!)

Alright so the inspiration for these cookies came from wanting to make my own chocolate chips and also wanting to add a kick to my other chocolate chip cookie recipe(http://thebreakfastclubber.blogspot.com/search?updated-min=2012-01-01T00:00:00-08:00&updated-max=2013-01-01T00:00:00-08:00&max-results=7)

Ingredients:

-Ghirardelli baking bar 70% cacao
-1 tsp cinnamon
-1/2 tsp cayenne pepper
-1/2 cup agave nectar
-1/2 cup virgin coconut oil
-1 egg
-1 tsp vanilla extract
-3 cups flour
-1/2 tsp baking soda
-1/4 tsp baking powder
-1/2 tsp salt

So first I want to make the chocolate chips so they will have time to cool down while we make the batter.

For the chocolate chips:

1.Break the Ghirardeli bar into smaller pieces(so that it will melt more easily)

2.(if you don't have a double boiler)Fill a sauce pan half way with water and set it to boil over medium/high heat

3.Once the water is boiling put the chocolate in a glass bowl and place the bowl over the boiling water. Lower the heat to low/medium and stir until chocolate is fully melted.

4.After chocolate becomes melted take it off the heat and add the cinnamon and cayenne pepper for a little kick and mix well

5.Using a spoon, take a little bit of chocolate and make drops(about an inch apart) on a piece of aluminum foil covered cookie sheet

6.Now, because I wasn't able to fit the pan in my freezer, I decided to take a big rectangular pan and fill it with a little ice and cold water and place the chocolate chips over it. Make sure the pan is actually touching the ice or something cold, or else they won't cool fast enough.

7.When the sheet is filled with chocolate dots and is cooled enough to be solid, take the aluminum foil sheet and place it in the fridge to keep cool

8.Repeat steps 5 and 7 until all the chocolate is gone. Remember to only move the aluminum not the pan.

Now for the cookie batter:

1.Preheat oven to 350 degrees

2.In a medium sized bowl, cream the coconut oil, unless melted. Once smooth, add the agave nectar,egg, and vanilla and blend.

3.In a small bowl sift the flour, baking soda, baking powder, and salt. Whisk to combine the ingredients well.

4.Add a little of the dry mixture to the wet mixture and mix until well combined. Do this until you run out of the dry mixture. Never add all of the dry mixture, it will take longer to mix.

5.Once all ingredients are combined, fold in the chocolate chips.

6.Spoon the cookie dough onto a sheet, 1 inch in between.

7.Bake in oven 10-14 minutes or until brown. And enjoy with milkC: