January 12, 2011

Mexican Hot Chocolate Cookies {Powernap}

Mexican Hot Chocolate Cookies This is the latest installment of my Powernap column. The series where I share quick, easy food that can be made for all kinds of situations. Powernaps are short and sweet, and so are these recipes. These are the things I make in a jiffy when I need a quick snack, am in the mood for a recipe experiment, or simply need to clean out the pantry.

Today’s Powernap: The quick and easy cookies I like to serve at the JMcLaughlin Cafe

I’ve been catering the JMcLaughlin Westport Cafe for almost two months now and I want to share one of the cookie recipes I’m making this month. They are just SO good that it would be a crime to not mention them. You all know how much I love Mexican Chocolate Cake and Mexican Hot Chocolate so you can just imagine how I swoon over these cookies. Sweet, spicy and very chocolaty, they hit all the right notes for a rich winter cookie. I’ve often make the dough during naptime and bake them after my daughter goes to bed or before she wakes up in the morning. Then I deliver them to the store by 9am. Be sure to swing by if you want a taste. Or, just print the recipe and enjoy them at home! 🙂


Mexican Hot Chocolate Cookies

adapted from Martha Stewart


2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups sugar
2 large eggs
2 teaspoons cinnamon
½ teaspoon chile powder


  1. 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 ½ 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.
  2. In a small bowl, combine remaining ¼ 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.)

Naptime Notes

Naptime Recipe Serving ideas

This are most excellent when dipped in milk or hot chocolate. To be extra decadent put a layer of buttercream frosting in the middle to make a sandwich cookie!

Naptime Stopwatch

15 minutes for batter, plus baking time.

Naptime Reviews

The customers have been loving these, they are always gone within 48 hours!

More Naptime Recipes