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! 🙂

Recipe

Mexican Hot Chocolate Cookies

adapted from Martha Stewart

Ingredients

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

Instructions

  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

14 Responses to “Mexican Hot Chocolate Cookies {Powernap}”

  1. Dipped in hot chocolate?! Oh my does that sound delicious.

  2. Sarduino says:

    Making cookies when you snowed in is a GREAT idea. Just did this yesterday. Been snowed in three days in ATL.
    Mexican Hot Chocolate Cookies – sounds good to me!

    Sharona May

  3. Pkgirl says:

    Vegan Double Chocolate Almond Explosion Cookies is as good as Mexican Hot Chocolate Cookies. http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/vegan-double-chocolate-almond-explosion-cookies

  4. SMITH BITES says:

    i would love a couple of these right about now!!

  5. Marnie says:

    delicious – perfect for a snowy saturday after beef stew – might be nice as icecream sandwiches too

  6. Sarah says:

    These were delicious and everybody loved them!!!

  7. Charlie1 says:

    Aren’t these the exact cookies from Martha Stewart?

    • Anonymous says:

      They are from the Martha Stewart holiday cookies magazine which is why it says “adapted from…” above.

  8. […] Hot Chocolate Cookies from The Naptime Chef and Martha […]

  9. BadWolfRose says:

    How many cookies does this recipe yield?

  10. […] Hot Chocolate Cookies from The Naptime Chef and Martha […]