Recipes - Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies (Progressive Farmer image by Rachel Johnson)

Mexican Hot Chocolate Cookies

Cinnamon and chile powder bring a surprising warmth to these cookies.



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

2 teaspoons ground cinnamon, divided

1 cup unsalted butter, softened

1 3/4 cups sugar, divided

2 large eggs

1/2 teaspoon ancho chile powder (optional)

1. In a medium bowl, sift together flour, cocoa, cream of tartar, baking soda, salt and 1 teaspoon ground cinnamon.

2. In a large bowl fitted with a hand mixer (or standing mixer), combine butter and 1 1/2 cups of sugar; beat until pale and fluffy (about 2 minutes).

3. Add eggs, one at a time, beating to combine.

4. Gradually add dry ingredients; mix until dough comes together.

5. In a small bowl, combine remaining teaspoon cinnamon and 1/4 cup sugar; add chile powder.

6. Form balls of dough, about 2 tablespoons each; roll in the cinnamon-sugar mixture.

7. Place cookies 3 inches apart on a parchment-lined baking sheet.

8. Bake until cookies just begin to crack (about 10 to 12 minutes).

9. Allow cookies to sit on baking sheets 5 minutes before transferring them to a wire rack to cool.

10. May store in an airtight container up to one week.


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