Tuesday, July 27, 2010

Mexican Hot Chocolate Cookies

I've never had Mexican hot chocolate. I'm guessing it's like regular hot chocolate, maybe with a bit more kick? Regardless, it's hard to go wrong with any recipe that references hot chocolate. Even if the temperature has been in the 90's the past few days...

These cookies reminded us of Snickerdoodles, only with a subtle chocolate flavor. Dennis actually wanted even more chocolate flavor and asked if next time I could add chocolate chips. I thought they were good as is but he is the cookie expert.

The original recipe gives you the option of adding in some chili powder but I left it out. Feel free to try it out if you're feeling adventurous.

Mexican Hot Chocolate Cookies (from Everyday Food)
Makes 32

  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon chili powder (optional)
Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.