If you are looking for a cookie with a little kick, this is for you! I found this recipe for Mexican Hot Chocolate Cookies in the April 2010 issue of Everyday Food Magazine. They are very chocolatey but when rolled in the cinnamon, sugar, and chili powder mix they have a unique flavor. We thought they were very good! My only advice would be to have your milk ready!!
MEXICAN HOT CHOCOLATE COOKIES
Ingredients
2 1/4 cups FLOUR
1/2 cup UNSWEETENED COCOA POWDER
2 teaspoons CREAM OF TARTAR
1 teaspoon BAKING SODA
1/2 teaspoon COARSE SALT
1 cup UNSALTED BUTTER, room temperature
1 3/4 cup SUGAR
2 large EGGS
2 teaspoons cinnamon
1/2 teaspoon chili powder
Directions
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 1/4 cup sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar-chili powder 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. MAKES 32.
This post is linked to It’s a Cookie Party!
This post is linked to It’s a Cookie Party!
These cookies look amazing! I am definitely going to be putting these on my “To Bake” list! Visiting from the SRC Cookie Party, an I love your blog, its so cute! I will definitely be back! And often!