Tex-Mex Chocolate Cookies are deep chocolate cookies infused with the warm flavors of cinnamon, chipotle and nutmeg.
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.