In a double boiler, over medium heat, melt together butter and 1 cup chocolate.
Set aside to cool
Combine egg, egg yolk, sugar, vanilla and chili oil In the bowl of a stand mixer, or a clean mixing bowl. Whip with whisk or whisk attachment until doubled in volume and pale yellow.
Fold in chocolate and butter mixture.
Combine quinoa, peanuts, salt, baking powder and remaining chocolate in separate bowl and then fold into egg mixture until combined.
Cover bowl with plastic wrap and place in refrigerator for 1 hour.
Meantime, preheat oven to 375 degrees.
Remove dough from fridge and use a small cookie scoop to portion cookies.
Place on a parchment lined baking sheet at least 2 inches apart.
Sprinkle with raw sugar (optional)
Bake for 10-12 minutes until egdes of cookies are set and center appears springy