Mexican Hot Chocolate Cookies
Originally from Everyday Food, this is just another recipe for double chocolate cookies with warm spices.
Servings 16 large cookies
Cost 5
Ingredients
- 1 cup plus 2 tablespoons all purpose unbleached flour
- ¼ cup unsweetened cocoa powder I used natural
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon coarse salt or use slightly less of regular Kosher salt like Morton
- 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- ¼ teaspoon vanilla extract not in original
- 1 large egg
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper or ground chile or chipotle powder
- 2 tablespoons of granulated sugar
Instructions
- Preheat oven to 400 degrees F. Line cookie sheet with parchment paper or hold off on this step if you intend to chill the dough.
- Mix together flour, cocoa powder, cream of tartar, baking soda and salt; set aside.
- Cream the butter and sugar with an electric mixer on high for about 2 minutes. Add vanilla and egg and beat until combined. By hand, stir in the flour mixture gradually.
- Combine the cinnamon, pepper and 2 tablespoons of granulated sugar in a small bowl. Scoop up tablespoons of cookie dough (slightly heaping) and make 1 inch balls. Roll the balls (or just the tops) in the cinnamon sugar.
- Space cookies about 3 inches apart on cookie sheet and bake for 10 minutes or until they start to crack. Transfer to wire racks to cool.
Notes
- If you don't weigh your flour, make sure to stir it very well before measuring.
- For the cocoa, natural style (e.g. Hershey's) works best. Dutch cocoa is acceptable, but the cookies will be thinner.
- Instead of rolling the dough into balls right away, I sometimes plop rounded tablespoons of dough onto a foil lined baking sheet and chill the baking sheet with the portioned dough pieces for about an hour. That gives me time to clean up the rest of the mess and come back to the cookies later. When I'm ready to bake, I just roll the portioned dough pieces between the palm of my hands, roll in sugar and bake.